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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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