Agilent Analysis of Cornflour by GPC with Viscometry Application Note

Update: 28 September, 2023

This article introduces the characteristics of cornflour and its applications in the food and plastics industries. The molecular structure differences of cornflour from different sources and the impact of linear amylose and branched amylopectin on its viscosity were investigated using GPC analysis.

File format: PDF

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MD5 Checksum: 59791B79E0FB0F51219868B5E09D81BA

Publication date: 12 June, 2012

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PDF Link: Agilent Analysis of Cornflour by GPC with Viscometry Application Note PDF

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