Work

Adsorption von Elektrolyten an Kartoffelstärke. Wärmeentwicklung, Sedimentvolumen, Kontraktion

Year: 1971

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19710230202

Authors: A. H. A. de Willigen, P. W. de Groot

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2013604553

FWCI:

Cites: 5

Cited by: 14

Related to: 10