Contributions to the colloidal chemistry of bread, III.

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作者：

Leurs, H

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KOLLOID-ZEITSCHRIFT | 1919年 / 25卷 / 05期

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O64 [物理化学（理论化学）、化学物理学];

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070304 ; 081704 ;

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页码：177 / 196

页数：20

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