Determination of Amylose and Amylopectin of Wheat Starch Using High Performance Size‐Exclusion Chromatography (HPSEC)

Abstract

Cereal ChemistryVolume 79, Issue 6 p. 771-773 Determination of Amylose and Amylopectin of Wheat Starch Using High Performance Size-Exclusion Chromatography (HPSEC) L. A. Grant, Corresponding Author L. A. Grant grantl@fargo.ars.usda.gov Research Chemist and Biological Science Laboratory Technician, USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND 58105. Names are necessary to report factually on available data, however the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Corresponding author. Email: grantl@fargo.ars.usda.gov. Fax: 701-239-1377.Search for more papers by this authorA. M. Ostenson, A. M. Ostenson Research Chemist and Biological Science Laboratory Technician, USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND 58105. Names are necessary to report factually on available data, however the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Associate professor, Food & Agricultural Products Research Center, Oklahoma State University, Stillwater, OK 74078-6055.Search for more papers by this author L. A. Grant, Corresponding Author L. A. Grant grantl@fargo.ars.usda.gov Research Chemist and Biological Science Laboratory Technician, USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND 58105. Names are necessary to report factually on available data, however the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Corresponding author. Email: grantl@fargo.ars.usda.gov. Fax: 701-239-1377.Search for more papers by this authorA. M. Ostenson, A. M. Ostenson Research Chemist and Biological Science Laboratory Technician, USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND 58105. Names are necessary to report factually on available data, however the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Associate professor, Food & Agricultural Products Research Center, Oklahoma State University, Stillwater, OK 74078-6055.Search for more papers by this author First published: 30 October 2002 https://doi.org/10.1094/CCHEM.2002.79.6.771Citations: 47AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume79, Issue6November/December 2002Pages 771-773 RelatedInformation