✦ LIBER ✦
Inhibition of Starch Gelatinization by Amylose-Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose-Lipidkomplexes
✍ Scribed by Prof. Kåre Larsson
- Book ID
- 118286448
- Publisher
- John Wiley and Sons
- Year
- 1980
- Tongue
- English
- Weight
- 249 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0038-9056
No coin nor oath required. For personal study only.