Das Verhalten der Stärke und der Chlorogensäure bei der technologischen Bearbeitung und Lagerung von Kartoffeln
- 1 January 1962
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 6 (7-8) , 675-687
- https://doi.org/10.1002/food.19620060712
Abstract
No abstract availableKeywords
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