Works matching IS 00389056 AND DT 1963 AND VI 15 AND IP 4
Results: 11
Masthead.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. fmi, doi. 10.1002/star.19630150401
- Publication type:
- Article
Funktionelle Eigenschaften von Lebensmittelstärken.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 131, doi. 10.1002/star.19630150405
- By:
- Publication type:
- Article
Der USA-Export von Stärke und Stärkeerzeugnissen.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 153, doi. 10.1002/star.19630150409
- By:
- Publication type:
- Article
Persönliche Mitteilungen.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 160, doi. 10.1002/star.19630150411
- Publication type:
- Article
Effects of Various Factors in the Candy Test.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 128, doi. 10.1002/star.19630150404
- By:
- Publication type:
- Article
Zur Problematik der kontinuierlichen Raffination der Stärkemilch.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 144, doi. 10.1002/star.19630150408
- By:
- Publication type:
- Article
Referate.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 157, doi. 10.1002/star.19630150410
- Publication type:
- Article
Elektronenmikroskopische Untersuchungen von Aggregaten der Amylose und des Amylopektins aus Kartoffelstärke.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 125, doi. 10.1002/star.19630150403
- By:
- Publication type:
- Article
Zum Vitamin- und Aminosäuregehalt von Maisquellwasser.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 142, doi. 10.1002/star.19630150407
- By:
- Publication type:
- Article
Der Einfluß der Anbauverhältnisse auf die Eigenschaften der Kartoffelknolle und der Stärke.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 119, doi. 10.1002/star.19630150402
- By:
- Publication type:
- Article
Betrachtungen zur Chemie der Kohlenhydrate der Kartoffelknolle.
- Published in:
- Starch / Staerke, 1963, v. 15, n. 4, p. 139, doi. 10.1002/star.19630150406
- By:
- Publication type:
- Article