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COOKIE BAKING PROPERTIES OF DEFATTED PEANUT SOYBEAN, AND FIELD PEA FLOURS

Author
MC WATTERS KH
UNIV. GEORGIA COLL. AGRIC., EXPERIMENT GA 30212, USA
Source
CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 853-863; BIBL. 16 REF.
Document type
Article
Language
English
Keyword (fr)
GATEAU QUALITE CACAHUETE SOJA FARINE POIS MATIERE PREMIERE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CAKE QUALITY PEANUT PEA RAW MATERIALS 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
PASCAL7910274757

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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