Technology, chemistry, and nutritional value of alkaline-cooked corn products
- Author
- SERNA-SALDIVAR, S. O; GOMEZ, M. H; ROONEY, L. W
Texas AM univ., dep. soil crop sci., cereal quality lab., College Station TX 77843, United States - Source
Advances in cereal science and technology. 1990, Vol 10, pp 243-307, 65 p ; ref : 5 p
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composition chimique Cuisson Plante céréalière Valeur nutritive Zea mays Tortilla Angiospermae Gramineae Monocotyledones Spermatophyta
- Keyword (en)
- Chemical composition Cooking Cereal crop Nutritive value Zea mays Angiospermae Gramineae Monocotyledones Spermatophyta
- Keyword (es)
- Composición química Cocción Planta cerealista Valor nutritivo Zea mays Angiospermae Gramineae Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32E Economic plant physiology / 002A32E03 Chemical constitution
- Discipline
- Agronomy. Soil sciences and vegetal productions
- Origin
- INRA
- Database
- PASCAL
- INIST identifier
- 19369127
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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