THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS
- Other title
- EFFET DE LA TEMPERATURE SUR QUELQUES PROPRIETES RHEOLOGIQUES DE PATES DE FARINE DE BLE (fr)
- Author
- BLOKSMA AH; NIEMAN W
INST. CEREALS FLOUR BREAD, TNO, WAGENINGEN, NETH. - Source
- J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 3; PP. 343-361; BIBL. 1 P. 1/2
- Document type
- Article
- Language
- English
- Keyword (fr)
- AMIDON BLE FARINE PROPRIETE PHYSIQUE VISCOSITE 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
- PASCAL7638007353
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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