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1
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2von: Lanchier, Nicolas[2024], De Gruyter
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3
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4von: Fernow, Richard C.2022, Reissued as OA, Cambridge University Press
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5von: Fernow, Richard C.1986, Cambridge University Press
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6
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7von: Anastopoulos, Charis[2020], Princeton University Press
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8von: Leff, Harvey S.1991, Princeton University Press
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9Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processingvon: Xie, Jianhua2023, MDPI - Multidisciplinary Digital Publishing Institute