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DETERMINATION OF THIOL GROUPS AND DISULPHIDE BONDS IN WHEAT FLOUR AND DOUGH.

Author
GRAVELAND A; BOSVELD P; MARSEILLE JP
INST. CEREALS FLOUR. BREAD, T.N.O., WAGENINGEN, NETH.
Source
J. SCI. FOOD AGRIC.; G.B.; DA. 1978; VOL. 29; NO 1; PP. 53-61; BIBL. 19 REF.
Document type
Article
Language
English
Keyword (fr)
PATE BLE FARINE COMPOSITION CHIMIQUE CONTROLE QUALITE POTENTIOMETRIE SOUFRE DERIVE DOSAGE CEREALE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CHEMICAL COMPOSITION QUALITY CONTROL POTENTIOMETRY ANALYTICAL DETERMINATION 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
PASCAL7810241351

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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