Pascal and Francis Bibliographic Databases

Help

Permanent link : http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=PASCAL7338020068

Export

Selection :

COMPARISON OF PENTOSANS EXTRACTED FROM CONVENTIONAL AND CONTINUOUS BREAD

Other title
COMPARAISON DES PENTOSANES EXTRAITS DU PAIN FABRIQUE EN CONTINU OU PAR LE PROCEDE CLASSIQUE (fr)
Author
D'APPOLONIA BL
DEP. CEREAL CHEM. TECHNOL., NORTH DAKOTA STATE UNIV., FARGO
Source
CEREAL CHEM.; U.S.A.; DA. 1973; VOL. 50; NO 1; PP. 27-36; BIBL. 10 REF.
Document type
Serial Issue
Language
English
Keyword (fr)
PAIN COMPOSITION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7338020068

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