EFFECT OF CEREAL, FUNGAL AND BACTERIAL ALPHA -AMYLASE ON THE RHEOLOGICAL AND BREADMAKING PROPERTIES OF MEDIUM-PROTEIN WHEATS
- Other title
- EFFET DE L'ALPHA -AMYLASE DE CEREALES, FONGIQUE ET BACTERIENNE SUR LES PROPRIETES RHEOLOGIQUES ET L'APTITUDE BOULANGERE DES BLES A TENEUR MOYENNE EN PROTEINES (fr)
- Author
- HARINDER K; MANINDER K; BAINS GS
AGRICULTURAL UNIV., DEP. FOOD SCI. TECH./LUDHIANA/IND - Source
- NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 7; PP. 609-618; ABS. GER/RUS; BIBL. 23 REF.; 6 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- FARINE BLE COMPLEMENTATION AMYLASE PATE PROPRIETE RHEOLOGIQUE VISCOSITE APTITUDE BOULANGERE UTILISATION PANIFICATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- WHEAT FLOUR COMPLEMENTATION AMYLASE PASTE RHEOLOGICAL PROPERTIES VISCOSITY USE BREAD MAKING FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0394269
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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