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COMPARISON OF PROTEIN QUALITY OF CORN, TRITICALE AND WHEAT

Author
RAO DR; PATEL G; NISHIMUTA JF
ALABAMA AGRIC. MECH. UNIV., DEP. FOOD SCI. TECHNOL./NORMAL AL 35762/USA
Source
NUTRIT. REP. INTERNATION.; USA; DA. 1980; VOL. 21; NO 6; PP. 923-929; BIBL. 15 REF.
Document type
Article
Language
English
Keyword (fr)
MAIS TRITICALE BLE PROTEINE COMPOSITION CHIMIQUE VALEUR NUTRITIVE PRODUIT CEREALIER TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CORN TRITICALE WHEAT PROTEINS CHEMICAL COMPOSITION NUTRITIVE VALUE CEREAL PRODUCT 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
PASCAL8110097911

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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