EFFECT OF ACETYLATION AND SUCCINYLATION OF COTTONSEED FLOUR ON ITS FUNCTIONAL PROPERTIES.
- Other title
- EFFET DE L'ACETYLATION ET DE LA SUCCINYLATION DE LA FARINE DE COTON SUR SES PROPRIETES FONCTIONNELLES (fr)
- Author
- RAHMA EH; NARASINGA RAO MS
CENT. FOOD TECHNOLOGICAL RES. INST./MYSORE/IND - Source
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 352-355; BIBL. 20 REF.; 5 FIG./4 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- TOURTEAU OLEAGINEUX PROPRIETE PROTEINE VEGETALE APTITUDE TECHNOLOGIQUE GRAINE COTON REACTION CHIMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- GILSEED MEAL PROPERTIES PLANT PROTEIN KEEPING QUALITY CHEMICAL REACTION FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0281843
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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