Analyse des caractéristiques boulangères et alvéographiques des blés de l'année 1990
- Other title
- Baking and alveographic characteristics of wheat in 1990 (en)
- Author
- ROUSSEL, P
- Source
Industries des céréales. 1990, Num 68, pp 31-35, 5 p
- CODEN
- ICRLDL
- ISSN
- 0245-4505
- Scientific domain
- Food science technology
- Publisher
- Association pour le progrès des industries céréalières, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Keyword (fr)
- Alvéographe Aptitude boulangère Aptitude technologique Blé Céréale Etude comparative Panification Propriété rhéologique Pâte Pétrissage
- Keyword (en)
- Alveograph Baking quality Keeping quality Wheat Cereal Comparative study Bread making Rheological properties Paste Kneading
- Keyword (es)
- Alveógrafo Aptitud panadera Aptitud tecnológica Trigo Cereal Estudio comparativo Panificación Propiedad rheológica Pasta Amasamiento
- 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
- 19735959
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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