BEITRAG ZUR QUANTITATIVEN BESTIMMUNG VON EMULGATOREN IN BACK- UND TEIGWAREN
- Other title
- CONTRIBUTION AU DOSAGE DES EMULSIFIANTS DANS LES PRODUITS DE CUISSON ET LES PATES ALIMENTAIRES (fr)
- Author
- JODLBAUER HD
ALT MOABIT 92/BERLIN 1000/DEU - Source
- GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 10; PP. 274-277; BIBL. 19 REF.
- Document type
- Article
- Language
- German
- Keyword (fr)
- PATES ALIMENTAIRES PAIN PRODUIT CUISSON CONTROLE QUALITE ADDITIF ALIMENTAIRE EMULSIONNANT MODIFICATEUR TEXTURE GLYCERIDE DOSAGE CHROMATOGRAPHIE PHASE GAZEUSE CHROMATOGRAPHIE COUCHE MINCE METHODE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- NOODLES BREAD BAKERY PRODUCT QUALITY CONTROL FOOD ADDITIVE TEXTURAL AGENT GLYCERIDE ANALYTICAL DETERMINATION GAS CHROMATOGRAPHY THIN LAYER CHROMATOGRAPHY METHOD 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
- PASCAL8110492814
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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Istex access
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Europe PubMed Central access
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