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THE POTENTIAL OF PEAPODS AS FOOD THICKENERS

Author
TAYLOR AJ; PRITCHARD S
UNIV. NOTTINGHAM, DEP. APPLIED BIOCHEM. FOOD SCI./LOUGHBOROUGH LEICS. LE12 5RD/GBR
Source
J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 4; PP. 384-388; BIBL. 8 REF.
Document type
Article
Language
English
Keyword (fr)
ADDITIF ALIMENTAIRE MODIFICATEUR TEXTURE PECTINE COMPOSE PECTIQUE MATIERE PREMIERE DECHET INDUSTRIEL INDUSTRIE ALIMENTAIRE POIS LEGUME SOUS PRODUIT APTITUDE TECHNOLOGIQUE UTILISATION TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD ADDITIVE TEXTURAL AGENT PECTIC COMPONENT RAW MATERIALS INDUSTRIAL WASTE FOOD INDUSTRY PEA VEGETABLE BY PRODUCT KEEPING QUALITY 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
PASCAL82X0237274

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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