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STUDIES ON SOME QUALITIES ASPECTS OF SEMOLINA FROM DIFFERENT TYPES OF WHEATS

Author
RANGA RAO CP; LEELAVATHI K; SCHURPALEKAR SR
CENT. FOOD. TECHNOL. RES. INST./MYSORE 570013/IND
Source
J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1981; VOL. 18; NO 5; PP. 180-184; BIBL. 2 REF.
Document type
Article
Language
English
Keyword (fr)
MATIERE PREMIERE PROPRIETE PHYSIQUE COMPOSITION CHIMIQUE APTITUDE TECHNOLOGIQUE ESSAI VARIETAL CEREALE ALIMENT SEMOULE BLE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
RAW MATERIALS PHYSICAL PROPERTIES CHEMICAL COMPOSITION KEEPIN QUALITY VARIETY TRIAL CEREAL FOOD 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
PASCAL82X0173394

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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