Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate (Englisch)
- Neue Suche nach: Koh, Lee Wah
- Neue Suche nach: Koh, Lee Wah
- Neue Suche nach: Kasapis, Stefan
- Neue Suche nach: Lim, Keng Moh
- Neue Suche nach: Foo, Check Woo
In:
Food hydrocolloids
;
23
, 6
; 1458-1464
;
2009
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
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Beteiligte:
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Erschienen in:Food hydrocolloids ; 23, 6 ; 1458-1464
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:Amsterdam
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Erscheinungsdatum:2009
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 23, Ausgabe 6
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Bibliography| 2008
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Calendar| 2008
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Editorial Board| 2008