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Quellung und Viskosität des japanischen Konyaku

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  1. Biochemischen Institut der Aichi-Medizinischen Universität, Japan

    Shoroku Dokan

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  1. Shoroku Dokan
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Dokan, S. Quellung und Viskosität des japanischen Konyaku. Kolloid-Zeitschrift 35, 11–18 (1924). https://doi.org/10.1007/BF01428829

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  • DOI: https://doi.org/10.1007/BF01428829

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