COMPARISON OF PENTOSANS EXTRACTED FROM CONVENTIONAL AND CONTINUOUS BREAD
- Other title
- COMPARAISON DES PENTOSANES EXTRAITS DU PAIN FABRIQUE EN CONTINU OU PAR LE PROCEDE CLASSIQUE (fr)
- Author
- D'APPOLONIA BL
DEP. CEREAL CHEM. TECHNOL., NORTH DAKOTA STATE UNIV., FARGO - Source
- CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 1; PP. 27-36; BIBL. 10 REF.
- Document type
- Serial Issue
- Language
- English
- Keyword (fr)
- PAIN COMPOSITION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7338020068
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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