Dough structure, dough rheology, and baking quality
- Author
- BLOKSMA, A. H
- Source
Cereal foods world. 1990, Vol 35, Num 2, pp 237-244 ; ref : 79 ref
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude technologique Composition chimique Cuisson Farine céréale Fermentation Panification Propriété rhéologique Protéine Relation structure activité Structure Valeur nutritive
- Keyword (en)
- Keeping quality Chemical composition Cooking Cereal flour Fermentation Bread making Rheological properties Proteins Structure activity relation Structure Nutritive value
- Keyword (es)
- Aptitud tecnológica Composición química Cocción Harina cereal Fermentación Panificación Propiedad rheológica Proteina Relación estructura actividad Estructura Valor nutritivo
- 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
- 6843042
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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