LES FRACTIONS PROTEIQUES DU CACAO AVANT ET APRES TORREFACTION. INFLUENCE DE LA FERMENTATION
- Author
- BAREL M; GUYOT B; VINCENT JC
IRCC, LAB. CHIMIE-TECH./MONTPELLIER/FRA - Source
- CAFE, CACAO, THE; ISSN 0007-9510; FRA; DA. 1983; VOL. 27; NO 2; PP. 127-144; ABS. ENG/GER/SPA; BIBL. 17 REF.; 23 FIG./3 TABL.
- Document type
- Article
- Language
- French
- Keyword (fr)
- CACAO PATE CACAO FEVE CACAO FERMENTATION COMPOSITION PROTEINE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COCOA FERMENTATION COMPOSITION PROTEINS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0352322
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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