Reologické vlastnosti ciest cícera
- Other title
- Rheological characteristics of doughs of whole grain chickpea flour (en)
- Author
- ABID ALI, M; DODOK, L; HALASOVA, G
Chemickotechnologická fak. STU, 812 37 Bratislava, Czechoslovakia - Source
Potravinářské vědy. = Food sciences. 1993, Vol 11, Num 2, pp 143-148 ; ref : 4 ref
- ISSN
- 0862-8653
- Scientific domain
- Food science technology
- Publisher
- Institute of Agricultural and Food Information, Praha
- Publication country
- Czech Republic
- Document type
- Article
- Language
- Czech
- Keyword (fr)
- Aptitude technologique Biscuit Farine légumineuse Pain Pois chiche Propriété rhéologique Pâte
- Keyword (en)
- Processing quality Biscuit Leguminous meal Bread Chick pea Rheological properties Paste
- Keyword (es)
- Aptitud tecnológica Bizcocho Harina leguminosa Pan Garbanzo Propiedad rheológica Pasta
- 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
- 4911827
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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