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  Composition, physicochemical properties and the molecular superstructure of dietary fiber preparations of cellan type

Dongowski, G., Frigge, K., & Zenke, I. (1995). Composition, physicochemical properties and the molecular superstructure of dietary fiber preparations of cellan type. Zeitschrift für Lebensmittel-Untersuchung und -Forschung - A Food Research and Technology, 201(1), 46-54. doi:10.1007/BF01193200.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-7596-E Version Permalink: https://hdl.handle.net/21.11116/0000-0002-FE01-F
Genre: Journal Article

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367532.pdf (Publisher version), 3MB
 
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 Creators:
Dongowski, G., Author
Frigge, K., Author
Zenke, Ingrid1, Author           
Affiliations:
1Kolloidchemie, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863288              

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 Dates: 1995
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: eDoc: 367532
ISI: A1995RJ83000012
DOI: 10.1007/BF01193200
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Title: Zeitschrift für Lebensmittel-Untersuchung und -Forschung - A Food Research and Technology
Source Genre: Journal
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Publ. Info: Berlin ; Heidelberg [u.a.] : Springer
Pages: - Volume / Issue: 201 (1) Sequence Number: - Start / End Page: 46 - 54 Identifier: ISSN: 1431-4630