Precooked corn flour for Venezuelan arepa preparation : characterization of particle size fractions
- Other title
- Utilisation de farine de maïs précuite en fabrication de l'arepa vénézuelien : caractérisation des fractions granulométriques (fr)
- Author
- CUEVAS, R; DE PADUA, M. R; PAREDES, G; ORTEGA, C
Cent. investigaciones estado produccion exp. agroindustrial - Source
Journal of food science. 1985, Vol 50, Num 6, pp 1668-1671 ; ref : 23 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aptitude technologique Arepa Fabrication Farine maïs Granulométrie Propriété organoleptique
- Keyword (en)
- Keeping quality Manufacturing Corn meal Grain size analysis Organoleptic properties
- 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
- 8472828
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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DOI
10.1111/j.1365-2621.1985.tb10561.x 
https://dx.doi.org/10.1111/j.1365-2621.1985.tb10561.x
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