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starch synthase II

National Institutes of Health

Papers overview

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2016
2016
2016
Rice cooking and eating qualities are mostly determined by the grain’s starch content which is composed of amylose and… 
2016
2003
2003
The branched pentasaccharide methyl 6'-alpha-maltosyl-alpha-maltotrioside was chemically synthesised and investigated as a primer… 
2001
2001
The principle of using a chemically synthesized, well-defined branched oligosaccharide to provide a more detailed knowledge of… 
1999
1999
This paper examines the properties in soluble form of two isoforms of starch synthase. One of these, granule-bound starch…