| 1. |
Versuche zur enzymatischen Stärkeverflüssigung |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 389-393
W. Nierle,
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ISSN:0038-9056
DOI:10.1002/star.19670191201
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 2. |
The Fractionation of Labortory‐Isolated Cereal Gereal Starches using Dimethyl Sulphoxide |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 394-398
W. Banks,
C. T. Greenwood,
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PDF (562KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191202
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 3. |
Coacervation of Starch IV. Effect of Added Salts or Furfural on Stability of Coacervated Starch‐Chloral Hydrate Systems |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 399-402
Robert E. Baker,
Majel M. MacMasters,
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PDF (543KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191203
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 4. |
The Diurnal Variation of Glycogen in Plants |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 402-410
Stig R. Erlander,
James P. McGuire,
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PDF (1249KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191204
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 5. |
Carbohydrate Contents during Germination of Growth Regulators treated Groundnut |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 410-415
D. N. Vyas,
K. C. Patel,
R. D. Patel,
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PDF (729KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191205
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 6. |
Glycogen Nitrate, its Preparation and Stabilization |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 415-418
Ahmed Mustafa,
Abdel Fattah Dawoud,
Salah El‐Shorbani,
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PDF (430KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191206
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 7. |
Bericht über die Getreidechemiker‐Tagung 1967 in Detmold |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 418-419
W. Kempf,
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PDF (298KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191207
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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| 8. |
Berichtigung |
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Starch ‐ Stärke,
Volume 19,
Issue 12,
1967,
Page 420-420
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PDF (146KB)
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ISSN:0038-9056
DOI:10.1002/star.19670191211
出版商:WILEY‐VCH Verlag GmbH
年代:1967
数据来源: WILEY
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