Comparison of Size Characterization of Barley Starch Granules Determined by Electron and Optical Microscopy, Low Angle Laser Light Scattering and Gravitational Field-Flow Fractionation.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081715%3A_____%2F01%3A25010097" target="_blank" >RIV/68081715:_____/01:25010097 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Comparison of Size Characterization of Barley Starch Granules Determined by Electron and Optical Microscopy, Low Angle Laser Light Scattering and Gravitational Field-Flow Fractionation.
Original language description
Several methods were used for the characterization of starch granules isolated from barley kernels. A procedure based on a combination of alkaline digestion, toluene treatment and filtration over sieves with pore diameters of 70 and 40 um was used for isolation and purification of starch granules from kernels.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
—
Result continuities
Project
<a href="/en/project/IAA4031805" target="_blank" >IAA4031805: Investigation of elution modes in Gravitational field-flov fractionation and application to separation of particles and cells.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Institute of Brewing
ISSN
0046-9750
e-ISSN
—
Volume of the periodical
107
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
11-17
UT code for WoS article
—
EID of the result in the Scopus database
—