SCOPUS 정보 검색 플랫폼

Starch/Staerke

Volumn 50, Issue 11-12, 1998, Pages 493-499

Changes of physical properties of wheat gluten and starch as a function of removing some attending substances

(3) Nierle, Werner a,b Kersting, Hans Josef a,b Bürmann, Ingrid a,c

a Potato Lipid R ^*

b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD (Germany)

c Crespel and Deiters GmbH and Co (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0003867241 PISSN: 00389056 EISSN: None Source Type: Journal
DOI: 10.1002/(SICI)1521-379X(199812)50:11/12<493::AID-STAR493>3.0.CO;2-0 Document Type: Article

Times cited : (2)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.