Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7497414

Effect of soybean and sesame addition on the nutritional value of maize and decorticated sorghum tortillas produced by extrusion cooking

Other title
Effet de l'addition de graines de soja et de sésame sur la valeur nutritive des tortillas préparés par cuisson-extrusion à partir de maïs et de sorgho décortiqué (fr)
Author
SERNA-SALDIVAR, S. O1 ; CANETT, R; VARGAS, J; GONZALEZ, M; BEDOLLA, S; MEDINA, C
[1] Univ. Sonora, cent. coordinator investigacion alimentos, Sonora, Mexico
Conference name
AACC annual meeting. 71 (1986)
Source

Cereal chemistry. 1988, Vol 65, Num 1, pp 44-48 ; ref : 30 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
Conference Paper
Language
English
Keyword (fr)
Complémentation Digestibilité Protéine Soja Tortilla Utilisation Valeur nutritive
Keyword (en)
Complementation Digestibility Proteins Soybean Tortilla Use Nutritive value
Keyword (es)
Complementación Digestibilidad Proteina Soya Tortilla Utilización 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
CDIUPA
Database
PASCAL
INIST identifier
7497414

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