*LEAU LIEE DANS LES COMPOSANTS DE LA PATE DE FARINE DE BLE - ETUDE DE QUELQUES FACTEURS SUSCEPTIBLES DE LINFLUENCER

被引：0

作者：

GUILBOT, A

GUILLEMET, R

机构：

来源：

BULLETIN DE LA SOCIETE DE CHIMIE BIOLOGIQUE | 1945年 / 27卷 / 7-9期

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：335 / 341

页数：7

共 19 条

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[2] Water relationships in colloids - II. "Bound" water in colloids
Briggs, DR
[J]. JOURNAL OF PHYSICAL CHEMISTRY, 1932, 36 (01) : 367 - 386
[3] The determination of the amount of bound water in the dispersion system I A method of refractiometry and polarimetry
Dumanski, A
[J]. KOLLOID-ZEITSCHRIFT, 1933, 65 (02): : 178 - 184
[4] GORTNER RA, 1932, ANNU REV BIOCHEM, V1, P21
[5] GUILLEMENT R, 1942, C R ACAD AGR FR, V28, P491
[6] Guillemet R, 1943, CR HEBD ACAD SCI, V216, P420
[7] Free and bound water in elastic and non-elastic gels
Jones, ID
Gortner, RA
[J]. JOURNAL OF PHYSICAL CHEMISTRY, 1932, 36 (01) : 387 - 436
[8] KLING A, 1943, C R AC SC, V198, P389
[9] KULMANN AG, 1936, CEREAL CHEM, V13, P202
[10] LLOYD DJ, 1938, CEREAL CHEM, V15, P25