The functional properties of extrusion-cooked waxy-maize starch

Gespeichert in:

Autor*in:	Orford, P.D. [verfasserIn] Parker, R. Ring, S.G.

Format:	Artikel

Erschienen:	1993

Umfang:	10

Übergeordnetes Werk:	Enthalten in: Journal of cereal science - Amsterdam : Elsevier, 1983, 18(1993), 3, Seite 277-286
Übergeordnetes Werk:	volume:18 ; year:1993 ; number:3 ; pages:277-286 ; extent:10

Katalog-ID:	OLC1702885976

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allfieldsSound	(DE-627)OLC1702885976 (DE-599)GBVOLC1702885976 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Orford, P.D. verfasserin aut The functional properties of extrusion-cooked waxy-maize starch 1993 10 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Parker, R. oth Ring, S.G. oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 18(1993), 3, Seite 277-286 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:18 year:1993 number:3 pages:277-286 extent:10 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 48.50 AVZ 58.34 AVZ AR 18 1993 3 277-286 10
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