INFLUENCE DE L'INTENSITE DU PETRISSAGE SUR LES PROPRIETES RHEOLOGIQUES DE LA PATE ET LA QUALITE DU PAIN
- Author
- KORYACHKINA S YA; PUCHKOVA LI
MOSKOVSKIJ TEKHNOL. INST. PISHCH. PROM.-ST. - Source
- IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1975; NO 4; PP. 157-158; BIBL. 1 REF.
- Document type
- Article
- Language
- Russian
- Keyword (fr)
- PATE PETRISSAGE PAIN ADDITIF ADDITIF PRECISE MODIFICATEUR TEXTURE 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
- PASCAL7638004888
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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