Art
J-GLOBAL ID：200902051804113660
Reference number：82A0334479
The effect of solutes on the gelatinization temperature range of potato starch.
じゃがいもでんぷんのこ化温度範囲について溶質の影響
-
Publisher site
Copy service
{{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=82A0334479©=1") }}
-
Access JDreamⅢ for advanced search and analysis.
{{ this.onShowJLink("http://jdream3.com/lp/jglobal/index.html?docNo=82A0334479&from=J-GLOBAL&jstjournalNo=E0130A") }}
Author (2)：
,
Material：
Volume：
34
Issue：
7
Page：
224-231
Publication year：
Jul. 1982
JST Material Number：
E0130A
ISSN：
0038-9056
CODEN：
STARDD
Document type：
Article
Article type：
原著論文
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
JST classification (1)：
JST classification
Category name(code) classified by JST.
Starch
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
,
,
,
Return to Previous Page
