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DEFATTED AND RECONSTITUTED WHEAT FLOURS. IV. EFFECTS OF FLOUR LIPIDS ON PROTEIN EXTRACTABILITY FROM FLOURS THAT VARY IN BREAD-MAKING QUALITY

Author
CHUNG OK; POMERANZ Y; HWANG EC; DIKEMAN E
U.S.D.A., U.S. GRAIN MARKETING RES. LAB.,MANHATTAN KS 66502,USA
Source
CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 220-226; BIBL. 34 REF.
Document type
Article
Language
English
Keyword (fr)
BLE FARINE CEREALE LIPIDE PROTEINE PROPRIETE PHYSIQUE APTITUDE TECHNOLOGIQUE EXTRACTION PAR SOLVANT TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CEREAL LIPIDS PROTEINS PHYSICAL PROPERTIES KEEPING QUALITY 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
PASCAL8010176233

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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