Authors: KORTSTEE AJ SUURS LCJM VERMEESCH AMG KEETELS CJAM JACOBSEN E VISSER RGF

Citation: Aj. Kortstee et al., THE INFLUENCE OF AN INCREASED DEGREE OF BRANCHING ON THE PHYSICOCHEMICAL PROPERTIES OF STARCH FROM GENETICALLY-MODIFIED POTATO, Carbohydrate polymers, 37(2), 1998, pp. 173-184

Authors: VISSER RGF SUURS LCJM BRUINENBERG PM BLEEKER I JACOBSEN E

Citation: Rgf. Visser et al., COMPARISON BETWEEN AMYLOSE-FREE AND AMYLOSE CONTAINING POTATO STARCHES, Starke, 49(11), 1997, pp. 438-443

Authors: VISSER RGF SUURS LCJM STEENEKEN PAM JACOBSEN E

Citation: Rgf. Visser et al., SOME PHYSICOCHEMICAL PROPERTIES OF AMYLOSE-FREE POTATO STARCH, Starke, 49(11), 1997, pp. 443-448