Abstract
IN the course of studies on the apple fruit, the need arose for a quantity of apple starch. None of the published methods of preparation we tried was entirely satisfactory, and a simple, rapid method was evolved which seems to have a general application. Starches have been prepared from a number of materials, which are listed in Table 1, together with the nitrogen content of the starches.
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JOHNSTON, F. Isolation of Plant Starches. Nature 178, 370 (1956). https://doi.org/10.1038/178370a0
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DOI: https://doi.org/10.1038/178370a0
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