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A Study of the Gelatinizing Agents, Pasty Materials and Thi..:

Congdon, Leon A.
Transactions of the Kansas Academy of Science (1903-). 27 (1914) - p. 81-86 , 1914

Link: https://www.jstor.org/stable/3624393

RT Journal
T1 <Title>A Study of the Gelatinizing Agents, Pasty Materials and Thickeners Used in Food Products</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-3624393&Exemplar=1&LAN=DE
				
A1 Congdon, Leon A.
PB Kansas Academy of Science
YR 1914
SN 0022-8443
SN 1938-5420
K1 Physical sciences
K1 Chemistry
K1 Chemical compounds
K1 Chemicals
K1 Polymers
K1 Biopolymers
K1 Polysaccharides
K1 Glucans
K1 Starches
K1 Precipitates
K1 Dextrins
K1 Reagents
K1 Biological sciences
K1 Biology
K1 Botany
K1 Plants
K1 Tragacanth
K1 Chemical elements
K1 Alkaline earth metals
K1 Calcium
K1 Applied sciences
K1 Materials science
K1 Materials
K1 Food science
K1 Foodstuffs
K1 Food
K1 Beverages
K1 Non alcoholic beverages
K1 Juices
K1 Fruit juices
K1 Alkali metals
K1 Sodium
K1 Business
K1 Industry
K1 Industrial sectors
K1 Manufacturing industries
K1 Chemicals industries
K1 Chemical products
K1 Additives
K1 Thickening agents
JF Transactions of the Kansas Academy of Science (1903-)
VO 27
SP 81
OP 86
LK http://dx.doi.org/https://www.jstor.org/stable/3624393
DO https://www.jstor.org/stable/3624393
SF ELIB - SuUB Bremen

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