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Potato starch

โœ Scribed by E. V. Pennock


Book ID
112929827
Publisher
Springer-Verlag
Year
1924
Tongue
English
Weight
121 KB
Volume
1
Category
Article
ISSN
1099-209X

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## Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amy