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For: Schmandke H, Hartmann B. Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. Part II. Reaction of arginine and amido groups. Quantitative determination of reacting carbonyl groups. ACTA ACUST UNITED AC 1979. [DOI: 10.1002/food.19790230306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]

For:	Schmandke H, Hartmann B. Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. Part II. Reaction of arginine and amido groups. Quantitative determination of reacting carbonyl groups. ACTA ACUST UNITED AC 1979. [DOI: 10.1002/food.19790230306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]

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Tomasik P, Schilling CH. Chemical modification of starch. Adv Carbohydr Chem Biochem 2005;59:175-403. [PMID: 15607766 DOI: 10.1016/s0065-2318(04)59005-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]