COMPARISON OF GLUTEN PROPERTIES OF FOUR WHEAT VARIETIES
- Author
- BUTAKI RC; DRONZEK B
UNIV. MANITOBA, DEP. PLANT SCI.,WINNIPEG MANIT. R3T2N2,CAN - Source
- CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 159-161; BIBL. 18 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BLE CEREALE ESSAI VARIETAL ANALYSE QUALITATIVE COMPOSITION CHIMIQUE PROTEINE GLUTEN APTITUDE TECHNOLOGIQUE PROPRIETE PHYSIQUE PROPRIETE MECANIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- WHEAT CEREAL VARIETY TRIAL QUALITATIVE ANALYSIS CHEMICAL COMPOSITION PROTEINS GLUTEN KEEPING QUALITY PHYSICAL PROPERTIES MECHANICAL PROPERTIES 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
- PASCAL8010103261
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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