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FORTIFICATION OF SOY PROTEIN WITH CHEESE WHEY PROTEIN AND THE EFFECT OF ALKALINE PH.

Author
DE RHAM O; VAN DE ROVAART P; BUJARD E; MOTTU F; HIDALGO J
NESTLE PRODUCTS TECHNICAL ASSISTANCE CO. LTD., CASE POSTALE 1009, CH-1001 LAUSANNE, SWITZ.
Source
CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 238-245; BIBL. 22 REF.
Document type
Article
Language
English
Keyword (fr)
PROTEINE VALEUR NUTRITIVE SOJA PROTEINE VEGETALE MATIERE PREMIERE LACTOSERUM TECHNOLOGIE ALIMENTAIRE
Keyword (en)
PROTEINS NUTRITIVE VALUE SOYBEAN PLANT PROTEIN RAW MATERIALS WHEY 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
PASCAL7710414569

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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