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UNTERSUCHUNGEN VON WEIZENMEHLEN MIT DEM KURZEXTENSOGRAMM. I. ERKENNUNG DES BACKVERHALTENS VON WEIZEMEHLEN DER TYPE 550

Other title
RECHERCHE SUR LES FARINES DE BLE A L'AIDE DE L'EXTENSOGRAMME COURT. I. EVALUATION DE LA VALEUR BOULANGERE DE FARINES DE BLE DE TYPE 550 (fr)
Author
BRUMMER JM
, DETMOLD, DEU
Source
GETREIDE MEHL BROT; DEU; DA. 1978; VOL. 32; NO 8; PP. 220-224; BIBL. 10 REF.
Document type
Article
Language
German
Keyword (fr)
PANIFICATION BLE FARINE APTITUDE TECHNOLOGIQUE ESSAI CONTROLE QUALITE METHODOLOGIE PATE PROPRIETE PHYSIQUE PROPRIETE RHEOLOGIQUE CEREALE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
BREAD MAKING KEEPING QUALITY TEST QUALITY CONTROL METHODS PHYSICAL PROPERTIES RHEOLOGICAL PROPERTIES 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
PASCAL7910320385

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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