Determination of Total Amylose Content of Starch

Current Protocols in Food Analytical ChemistryVolume 00, Issue 1 p. E2.3.1-E2.3.5 UNIT Determination of Total Amylose Content of Starch R. Hoover, R. Hoover Memorial University of Newfoundland, St. John's, CanadaSearch for more papers by this authorW.S. Ratnayake, W.S. Ratnayake Memorial University of Newfoundland, St. John's, CanadaSearch for more papers by this author R. Hoover, R. Hoover Memorial University of Newfoundland, St. John's, CanadaSearch for more papers by this authorW.S. Ratnayake, W.S. Ratnayake Memorial University of Newfoundland, St. John's, CanadaSearch for more papers by this author First published: 01 August 2001 https://doi.org/10.1002/0471142913.fae0203s00Citations: 54Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature RelatedInformation