Zeitschr. f. Untersuchung der Lebensmittel
 1942
DOI: 10.1007/bf01663219
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Einfluß der Korngröße auf die Ergebnisse der Untersuchung von Teigwaren auf Färbung und Eigehalt durch Bestimmung des Gehaltes an Fett und Phosphatidphosphorsäure sowie des Säurebindungsvermögens

A. Schloemer1,
M. Schink2,
Klaus Rauch3
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