O desenvolvimento do milho ceráceo para uso industrial
Palavras-chave:
milho ceráceo, amido comum, endosperma ceráceo, amilopectina ramificada, viscosidade intermediáriaResumo
Não há resumo neste artigo.
Referências
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Bates, F. L., French, D. e Rundle, R. E. — “Amilose and amylopectin content of starches determined by their iodine complex formation”. Jour. Amer. Chem. Soc. 65 : 142-148, 1943.
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Bregger, T. — “Waxy endosperm in Argentine maize”. Jour. Hered. 19: 111, 1928.
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Hixon, R. W. e Sprague, G. F. — “Waxy starch of maize and other cereals”. Jour. Indus. Engin. Chem. 34:959-962, 1942.
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Longley, Albert E. — “Chromosomes in maize and maize relatives”. Jour. Agr. Res. 28: 673-682, 1924.
Mangelsdorf, P, C. — “Waxy endosperm in New England maize”. Science 60 : 222-223, 1924:
Sprague, G. F., Brinhall, B, e Hixon, R. M. -— “Some elfects of the waxy gene on properties of the endosperm starch”. Jour. Amer. Soc: Agron. 35: 817-822, 1943.
Weatherwax, Paul. A. — “A rare carbohydrate in waxy maize”. Genetics 7 : 568-572. 1922.
