Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ch. Wolf-Ullish"'
Publikováno v:
International Journal of Biological Macromolecules. 1:107-110
Fibre Type X-ray diffraction patterns have been obtained from oriented, semicrystalline films prepared from the sodium salt form of the capsular polysaccharide of K5. The molecule has a linear trisaccharide repeating sequence containing a 1,3 linked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbcdfa985e1131486c1874062b4022c8
https://doi.org/10.1016/0141-8130(79)90025-4
https://doi.org/10.1016/0141-8130(79)90025-4
Publikováno v:
ACS Symposium Series ISBN: 9780841205895
Fiber Diffraction Methods
Fiber Diffraction Methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cc23c8c9c4c4e2d5695a3f2ac21625c
https://doi.org/10.1021/bk-1980-0141.ch026
https://doi.org/10.1021/bk-1980-0141.ch026
Akademický článek
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Autor:
M. Joan Comstock, ALFRED D. FRENCH, KENNCORWIN H. GARDNER, STRUTHER ARNOTT, E. D. T. ATKINS, HIROYUKI TADOKORO, E. SUZUKI, R. D. B. FRASER, T. P. MACRAE, R. J. ROWLANDS, R. A. YOUNG, J. L. LUNDBERG, A. IMMIRZI, DONALD P. MILLER, ROBERT C. BRANNON, D. MEADER, M. ELDER, P. A. MACHIN, M. PICKERING, LEE MAKOWSKI, A. M. HINDELEH, D. J. JOHNSON, P. E. MONTAGUE, EDWARD S. CLARK, J. J. WEEKS, R. K. EBY, MICHEL SOTTON, GEOFFREY R. MITCHELL, RICHARD LOVELL, ALAN H. WINDLE, PETER ZUGENMAIER, ANATOLE SARKO, WALTER A. FRENCH, WILMA K. OLSON, FRANCOIS BRISSE, ROBERT H. MARCHESSAULT, R. HAGEGE, ERIC J. ROCHE, TOSHISADA TAKAHASHI, EDWIN L. THOMAS, J. BLACKWELL, K. H. GARDNER, F. J. KOLPAK, R. MINKE, W. B. CLAFFEY, I. H. HALL, D. R. KREGER, J. JELSMA, KOZO OGAWA, KEIZO OKAMURA, SACHIKO OKA, AKIRA MISAKI, NOBUTAMI KASAI, TOKUYA HARADA, W. S. FULTON, K. OKUYAMA, S. ARNOTT, R. MOORHOUSE, M. D. WALKINSHAW, CH. WOLF-ULLISH, H. F. ELLOWAY, D. H. ISAAC, R. CHANDRASEKARAN, A. BANERJEE, S. CAMPBELL-SMITH, A. G. W. LESLIE, L. PUIGJANER
Publikováno v:
Journal of Applied Polymer Science; Apr1991, Vol. 42 Issue 7, p2063-2071, 9p
Autor:
Peter A Williams, Glyn O Phillips
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents
Autor:
James N. BeMiller, Roy L. Whistler
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different