Importance and utilization of chickpea in cereal technology
- Author
- DODOK, L1 ; ABID ALI, M1 ; HOZOVA, B1 ; HALASOVA, G1 ; POLACEK, I
[1] Tech. univ. Bratislava, fac. chemical technology, dep. saccharides food preservation, 81237 Bratislava Slovakia, Yugoslavia - Conference title
- «Vas Károly» memorial session
- Conference name
- «Vas Károly» memorial session (Budapest 1992-11-04)
- Source
Acta alimentaria (Budapest). 1993, Vol 22, Num 2, pp 119-129 ; ref : 18 ref
- CODEN
- ACALDI
- ISSN
- 0139-3006
- Scientific domain
- Food science technology
- Publisher
- Akadémiai K, Budapest
- Publication country
- Hungary
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Biscuit Composition chimique Pain Panification Pois chiche Propriété organoleptique Propriété physicochimique Propriété rhéologique
- Keyword (en)
- Biscuit Chemical composition Bread Bread making Chick pea Organoleptic properties Physicochemical properties Rheological properties
- Keyword (es)
- Bizcocho Composición química Pan Panificación Garbanzo Propiedad organoléptica Propiedad fisicoquímica Propiedad rheológica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3909052
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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