Approved Methods of the American Association of Cereal Chemists, 8th Edition (Standardmethoden der amerikanischen Gesellschaft für Getreidechemiker, 8. Ausgabe). Approved Methods Committee American Association of Cereal Chemists, Inc. St. Paul/Minnesota, USA-Reference-Cited by-同舟云学术

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Approved Methods of the American Association of Cereal Chemists, 8th Edition (Standardmethoden der amerikanischen Gesellschaft für Getreidechemiker, 8. Ausgabe). Approved Methods Committee American Association of Cereal Chemists, Inc. St. Paul/Minnesota, USA

Published:1989 Issue:11 Volume:41 Page:443-443
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Seibel W.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations;International Journal of Agriculture, Environment and Food Sciences;2020-11-20

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