ROLLED HIGH-LYSINE BARLEY IN BREAKFAST CEREAL, COOKIES, AND BREAD
- Author
- PRENTICE N; BURGER WC; D'APPOLONIA BL
USDA, BARLEY MALT LAB.,MADISON WI,USA - Source
- CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 413-416; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ORGE APTITUDE TECHNOLOGIQUE CEREALE FLOCON PAIN GATEAU MATIERE PREMIERE COMPOSITION CHIMIQUE VALEUR NUTRITIVE AMINOACIDE UTILISATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- BARLEY KEEPING QUALITY BREAD CAKE RAW MATERIALS CHEMICAL COMPOSITION NUTRITIVE VALUE AMINOACID 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
- PASCAL8010223735
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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