Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=6889946

Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size, and hardness

Author
GAINES, C. S1
[1] ARS, Ohio state univ., agricultural res. development cent., Wooster OH 44691, United States
Source

Cereal chemistry. 1990, Vol 67, Num 1, pp 73-77 ; ref : 23 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)
Aminoacide Biscuit Composition chimique Cultivar Farine blé Influence Oxydation Panification Propriété physicochimique Propriété rhéologique Protéine végétale Qualité
Keyword (en)
Aminoacid Biscuit Chemical composition Cultivar Wheat flour Influence Oxidation Bread making Physicochemical properties Rheological properties Plant protein Quality
Keyword (es)
Aminoácido Bizcocho Composición química Cultivar Harina trigo Influencia Oxidación Panificación Propiedad fisicoquímica Propiedad rheológica Proteina vegetal Calidad
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
6889946

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

Searching the Web