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Einige Eigenschaften von vernetzten Kartoffelstärken

1967; Wiley; Volume: 19; Issue: 8 Linguagem: Alemão

10.1002/star.19670190809

2192-4236

K. F. Gotlieb, P. Woldendorp,

Catalysis for Biomass Conversion

Starch - StärkeVolume 19, Issue 8 p. 263-271 Article Einige Eigenschaften von vernetzten Kartoffelstärken† Dr. K. F. Gotlieb, Corresponding Author Dr. K. F. Gotlieb Veendam (Niederlande)c/o Coöp. Verkoop- en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G. A., Veendam (Nieder-lande)Search for more papers by this authorDr. P. Woldendorp, Corresponding Author Dr. P. Woldendorp Veendam (Niederlande)c/o Coöp. Verkoop- en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G. A., Veendam (Nieder-lande)Search for more papers by this author Dr. K. F. Gotlieb, Corresponding Author Dr. K. F. Gotlieb Veendam (Niederlande)c/o Coöp. Verkoop- en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G. A., Veendam (Nieder-lande)Search for more papers by this authorDr. P. Woldendorp, Corresponding Author Dr. P. Woldendorp Veendam (Niederlande)c/o Coöp. Verkoop- en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G. A., Veendam (Nieder-lande)Search for more papers by this author First published: 1967 https://doi.org/10.1002/star.19670190809Citations: 6 † Vortrag, gehalten von K. F. Gotlieb auf der Stärke-tagung 1967 der Arbeitsgemeinschaft Getreideforschung in Detmold. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Literaturnachweis 1 Eyring, H.: I. Chemic. Phys. 4 (1936), 283. 10.1063/1.1749836 CASWeb of Science®Google Scholar 2 Felton, G. E., und H. H. Schopmeyer: U.S. Pat. 2.328.537, 7. September 1947. Google Scholar 3 Leach, H. W., L. D. McCowen und T. J. Schoch: Cereal Chem. 36 (1959), 534. CASWeb of Science®Google Scholar 4 Patat, F., und G. Spott: Makromol. Chem. 87 (1956), 8. 10.1002/macp.1965.020870102 CASGoogle Scholar 5 Schoch, T. J., und E. C. Maywald: Analytic. Chem. 28 (1956), 382. 10.1021/ac60111a027 CASWeb of Science®Google Scholar 6 Hofstee, J., und A. H. A. de Willigen: in G. W. Scott Blair: „ Foodstuffs, their plasticity, fluidity and consistency”︁, Seite 11. North Holland publ. Co., Amsterdam, 1953. Google Scholar Citing Literature Volume19, Issue81967Pages 263-271 ReferencesRelatedInformation