Fungistatic Activity of Heat-Treated Flaxseed Determined by Response Surface Methodology
- Author
- XU, Y1 ; HALL, C1 ; WOLF-HALL, C2
[1] Dept. of Cereal and Food Science, North Dakota State Univ, Fargo, ND 58105, United States
[2] Dept. of Veterinary & Microbiological Sciences, North Dakota State Univ, Fargo, ND 58105, United States - Source
Journal of food science. 2008, Vol 73, Num 6 ; M250-M256 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- antifungal flaxseed fresh noodle heat response surface methochology
- Keyword (fr)
- Antifongique Chaleur Graine lin Méthodologie Pâtes alimentaires Surface réponse Produit cuisson Produit céréalier
- Keyword (en)
- Antifungal agent Heat Linseed Methodology Noodles Response surface Bakery product Cereal product
- Keyword (es)
- Antifúngico Calor Semilla linaza Metodología Pasta alimenticia Superficie respuesta Producto panadería Producto de cereal
- 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
- 20597454
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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DOI
10.1111/j.1750-3841.2008.00806.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00806.x
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