The chemical modification of a range of starches under aqueous reaction conditions.

Research output: Contribution to journalArticlepeer-review

Standard Standard

The chemical modification of a range of starches under aqueous reaction conditions. / Fang, Jianmin; Fowler, P.A.; Sayers, C. et al.
In: Carbohydrate Polymers, Vol. 55, No. 3, 01.02.2004, p. 283-289.

Research output: Contribution to journalArticlepeer-review

HarvardHarvard

Fang, J, Fowler, PA, Sayers, C & Williams, PA 2004, 'The chemical modification of a range of starches under aqueous reaction conditions.', Carbohydrate Polymers, vol. 55, no. 3, pp. 283-289. https://doi.org/10.1016/j.carbpol.2003.10.003

APA

Fang, J., Fowler, P. A., Sayers, C., & Williams, P. A. (2004). The chemical modification of a range of starches under aqueous reaction conditions. Carbohydrate Polymers, 55(3), 283-289. https://doi.org/10.1016/j.carbpol.2003.10.003

CBE

Fang J, Fowler PA, Sayers C, Williams PA. 2004. The chemical modification of a range of starches under aqueous reaction conditions. Carbohydrate Polymers. 55(3):283-289. https://doi.org/10.1016/j.carbpol.2003.10.003

MLA

VancouverVancouver

Fang J, Fowler PA, Sayers C, Williams PA. The chemical modification of a range of starches under aqueous reaction conditions. Carbohydrate Polymers. 2004 Feb 1;55(3):283-289. doi: 10.1016/j.carbpol.2003.10.003

Author

Fang, Jianmin ; Fowler, P.A. ; Sayers, C. et al. / The chemical modification of a range of starches under aqueous reaction conditions. In: Carbohydrate Polymers. 2004 ; Vol. 55, No. 3. pp. 283-289.

RIS

TY - JOUR

T1 - The chemical modification of a range of starches under aqueous reaction conditions.

AU - Fang, Jianmin

AU - Fowler, P.A.

AU - Sayers, C.

AU - Williams, P.A.

PY - 2004/2/1

Y1 - 2004/2/1

KW - CHEMISTRY

KW - APPLIED

KW - ORGANIC

KW - POLYMER SCIENCE

U2 - 10.1016/j.carbpol.2003.10.003

DO - 10.1016/j.carbpol.2003.10.003

M3 - Article

VL - 55

SP - 283

EP - 289

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

IS - 3

ER -