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FORTIFICATION OF BREAD WITH POTATO PRODUCTS

Author
KNORR D
UNIV. DELAWARE DEP. FOOD SCI. HUMAN NUTRITION, NEWARK DE 19711, USA
Source
STARCH; DEU; DA. 1979; VOL. 31; NO 7; PP. 242-246; ABS. GER; BIBL. 43 REF.
Document type
Article
Language
English
Keyword (fr)
PAIN MATIERE PREMIERE ADDITIF ALIMENTAIRE ADDITIF ALIMENTAIRE PRECISE AMELIORANT NUTRITIONNEL POMME DE TERRE PROTEINE VEGETALE AMIDON UTILISATION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
BREAD RAW MATERIALS FOOD ADDITIVE NUTRITIVE ENHANCER POTATOE PLANT PROTEIN STARCH USE 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
PASCAL8010086605

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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