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EFFECT OF ACETYLATION AND SUCCINYLATION OF COTTONSEED FLOUR ON ITS FUNCTIONAL PROPERTIES.

Other title
EFFET DE L'ACETYLATION ET DE LA SUCCINYLATION DE LA FARINE DE COTON SUR SES PROPRIETES FONCTIONNELLES (fr)
Author
RAHMA EH; NARASINGA RAO MS
CENT. FOOD TECHNOLOGICAL RES. INST./MYSORE/IND
Source
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 352-355; BIBL. 20 REF.; 5 FIG./4 TABL.
Document type
Article
Language
English
Keyword (fr)
TOURTEAU OLEAGINEUX PROPRIETE PROTEINE VEGETALE APTITUDE TECHNOLOGIQUE GRAINE COTON REACTION CHIMIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
GILSEED MEAL PROPERTIES PLANT PROTEIN KEEPING QUALITY CHEMICAL REACTION FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL83X0281843

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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