THE PROTEIN QUALITY OF SOME INDIAN DISHES PREPARED FROM WHEAT.
- Author
- EGGUM BO; DUGGAL SK
NATL. INST. ANIM. SCI., DK-1958 COPENHAGEN, DEN. - Source
- J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 12; PP. 1052-1056; BIBL. 12 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PRODUIT CUISSON VALEUR NUTRITIVE TECHNOLOGIE CHAPATTIE PAIN COMPOSITION CHIMIQUE AMINOACIDE INDE MATIERE PREMIERE BLE FARINE CEREALE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- BAKERY PRODUCT NUTRITIVE VALUE TECHNOLOGY CHAPATTY BREAD CHEMICAL COMPOSITION AMINOACID INDIA RAW MATERIALS CEREAL 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
- PASCAL7810160057
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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