Characteristics of muffins containing various levels of waxy rice flour
- Author
- STUCY JOHNSON, F. C1
[1] California state univ., school home economics, Chico CA 95929, United States - Source
Cereal chemistry. 1990, Vol 67, Num 2, pp 114-118 ; ref : 16 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contrôle qualité Entreposage Farine riz Matière première Panification Produit céréalier Propriété organoleptique Propriété physique Température Muffin
- Keyword (en)
- Quality control Warehousing Rice flour Raw materials Bread making Cereal product Organoleptic properties Physical properties Temperature
- Keyword (es)
- Control calidad Almacenamiento Harina arroz Materia prima Panificación Producto de cereal Propiedad organoléptica Propiedad física Temperatura
- 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
- 6889943
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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