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Codextrinization of Starch and Gum Karaya Part I. Fractionation and Chemical Examination of the Codextrin

✍ Scribed by H. C. Srivastava; P. P. Singh; G. B. Dave

Publisher: John Wiley and Sons
Year: 1969
Tongue: English
Weight: 595 KB
Volume: 21
Category: Article
ISSN: 0038-9056
DOI: 10.1002/star.19690210505

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## Abstract The oxidative power of the ferricyanide‐carbonate reagent towards dextrose and maltose is decreased by the presence of sodium chloride and sodium acetate, in quantities such as would be present after the hydrolysis of starch by hydrochloric acid or by β‐amylase in the presence of an ace