Structural features of Nägeli amylodextrins from waxy-maize, sweet-potato, and potato starches. Presence of a linear polysaccharide in the purified Fraction II from sweet-potato and potato amylodextrins

MLA

Toshiyuki Watanabe, et al. “Structural Features of Nägeli Amylodextrins from Waxy-Maize, Sweet-Potato, and Potato Starches. Presence of a Linear Polysaccharide in the Purified Fraction II from Sweet-Potato and Potato Amylodextrins.” Carbohydrate Research, vol. 112, Jan. 1983, pp. 171–77. EBSCOhost, https://doi.org/10.1016/0008-6215(83)88279-2.

APA

Toshiyuki Watanabe, Yorimitsu Akiyama, Kazuo Matsuda, & Akiyo Matsumoto. (1983). Structural features of Nägeli amylodextrins from waxy-maize, sweet-potato, and potato starches. Presence of a linear polysaccharide in the purified Fraction II from sweet-potato and potato amylodextrins. Carbohydrate Research, 112, 171–177. https://doi.org/10.1016/0008-6215(83)88279-2

Chicago

Toshiyuki Watanabe, Yorimitsu Akiyama, Kazuo Matsuda, and Akiyo Matsumoto. 1983. “Structural Features of Nägeli Amylodextrins from Waxy-Maize, Sweet-Potato, and Potato Starches. Presence of a Linear Polysaccharide in the Purified Fraction II from Sweet-Potato and Potato Amylodextrins.” Carbohydrate Research 112 (January): 171–77. doi:10.1016/0008-6215(83)88279-2.