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Improving the protein content and composition of cereal grain

Author
SHEWRY, Peter R1
[1] Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
Issue title
The contribution of cereals to a healthy diet
Author (monograph)
SHEWRY, Peter (Editor)1 ; POUTANEN, Kaisa (Editor)2
[1] Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
[2] VTT Biotechnology, Epoo, Finland
Source

Journal of cereal science (Print). 2007, Vol 46, Num 3, pp 239-250, 12 p ; ref : 3 p

CODEN
JCSCDA
ISSN
0733-5210
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Cereals Essential amino acids Lysine Methionine Nutritional quality Protein content
Keyword (fr)
Composition chimique Céréale Lysine Méthionine Qualité Teneur protéine Aminoacide
Keyword (en)
Chemical composition Cereal Lysine Methionine Quality Protein content Aminoacid
Keyword (es)
Composición química Cereal Lisina Metionina Calidad Contenido proteína Aminoácido
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
19874317

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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