Mark M. Green, Glenn Blankenhorn e Harold Hart, Which Starch Fraction is Water-Soluble, Amylose or Amylopectin?, in Journal of Chemical Education, vol. 52, n. 11, novembre 1975, p. 729, Bibcode:1975JChEd..52..729G, DOI:10.1021/ed052p729.
«Pure amylopectin that has not degraded is readily soluble in cold water»
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