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Characterization of a crosslinked high amylose starch excipient

✍ Scribed by Patricia Le Bail; Frederick G Morin; Robert H Marchessault

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Change in the V/B Polymorph Ratio and T1

✍ Dror Shiftan; Francois Ravenelle; M. Alexandre Mateescu; Robert H. Marchessault 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 264 KB

Characterization of crosslinked high amy

✍ Cyril Désévaux; Vincent Lenaerts; Christiane Girard; Pascal Dubreuil 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 582 KB

Characterization of crosslinked high amy

✍ Cyril Désévaux; Pascal Dubreuil; Vincent Lenaerts 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 661 KB

Mechanical properties and structure of s

✍ F. Ravenelle; R.H. Marchessault; A. Légaré; M.D. Buschmann 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 255 KB

Carboxymethyl high amylose starch (CM-HA

✍ Carmen Calinescu; Jérôme Mulhbacher; Éric Nadeau; John Morris Fairbrother; Mirce 📂 Article 📅 2005 🏛 Elsevier Science 🌐 French ⚖ 190 KB

DIGESTIBILITY OF HIGH AMYLOSE CORN STARC

📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 190 KB