De la semoule de blé dur aux pâtes alimentaires fraîches : événements physiques et biochimiques
- Other title
- From durum wheat semolina to fresh pasta : physical and biochemical events (en)
- Author
- Icard Verniere, Christele; Feillet, Pierre (Advisor (for a thesis or dissertation))
Université de Montpellier 2, Montpellier, France (Degree-grantor) - Source
De la semoule de blé dur aux pâtes alimentaires fraîches : événements physiques et biochimiques. 1999, 277 p., ref : 266 ref
- Thesis number
- 99 MON2 0167
- Document type
- Thesis (New Ph.D. thesis)
- Language
- French
- Keyword (fr)
- Blé dur Caroténoïde Echelle pilote Oxydoréduction Procédé fabrication Propriété physique Protéine végétale Pâtes alimentaires Qualité Relation composition propriété Relation fabrication propriété Semoule céréale Arabinoxylane Céréale Pentosane Pigment organique Produit céréalier Protéine
- Keyword (en)
- Hard wheat Carotenoid Pilot plant scale Oxidation reduction Manufacturing process Physical properties Plant protein Noodles Quality Property composition relationship Fabrication property relation Cereal semolina Cereal Pentosane Organic pigment Cereal product Protein
- Keyword (es)
- Trigo duro Carotenoide Escala piloto Oxidación reducción Procedimiento fabricación Propiedad física Proteína vegetal Pasta alimenticia Calidad Relación composición propiedad Relación fabricación propiedad Sémola cereal Cereal Pentosano Pigmento orgánico Producto de cereal Proteína
- 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
- 198307
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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