COMPARISON OF GLUTEN STRENGTH, MIXING PROPERTIES, BAKING QUALITY AND SPAGHETTI QUALITY OF SOME CANADIAN DURUM AND COMMON WHEATS
- Author
- DEXTER JE; MATSUO RR; PRESTON KR; KILBORN RH
GRAIN RES. LAB./WINNIPEG MB R3C 3G9/CAN - Source
- CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 2; PP. 108-111; ABS. FRE; BIBL. 22 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BLE ESSAI VARIETAL APTITUDE TECHNOLOGIQUE PAIN MATIERE PREMIERE PATE PATES ALIMENTAIRES QUALITE GLUTEN PROPRIETE PHYSIQUE PROPRIETE RHEOLOGIQUE PETRISSAGE PRODUIT CEREALIER PRODUIT CUISSON CANADA TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- WHEAT VARIETY TRIAL KEEPING QUALITY BREAD RAW MATERIALS NOODLES QUALITY GLUTEN PHYSICAL PROPERTIES RHEOLOGICAL PROPERTIES MIXING CEREAL PRODUCT BAKERY PRODUCT CANADA 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
- PASCAL8110404574
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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