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Some aspects of the physical chemistry of permeability to ions


Book ID
112576387
Publisher
Springer Vienna
Year
1931
Tongue
English
Weight
78 KB
Volume
12
Category
Article
ISSN
0033-183X

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Aspects of the Physical Chemistry of Sta
โœ R. Parker; S.G. Ring ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 227 KB

Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we e