Work

Erhöhung der Viskosität von Kartoffelstärke durch Phosphatdüngung

Year: 1951

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19510030603

Author: A. H. A. de Willigen

Language: German

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2020500012

FWCI: 4.083

Cites: 3

Cited by: 18

Related to: 10