Optimization of a germination procedure by response surface methodology
- Author
- MORA-ESCOBEDO, R1 ; PAREDES-LOPEZ, O; DOMINGUEZ, J
[1] Cent. investigación estudios avanzados-IPN, lab. biotecnologι#49a alimentos, Irapuato 36500, Mexico - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1991, Vol 24, Num 6, pp 518-522 ; ref : 21 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité biologique Amarante Composition chimique Concentration Germination Graine Optimisation Sodium Hypochlorite Surface réponse Température Teneur protéine Trempage
- Keyword (en)
- Biological activity Amaranth Chemical composition Concentration Germination Seeds Optimization Sodium Hypochlorites Response surface Temperature Protein content Soaking
- Keyword (es)
- Actividad biológica Amaranto Composición química Concentración Germinación Semillas Optimización Sodio Hipoclorito Superficie respuesta Temperatura Contenido proteína Remojo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5196696
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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