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FUNCTIONAL PROPERTIES OF TEN LEGUME FLOURS. = PROPRIETES FONCTIONNELLES DE DIX FARINES DE LEGUMINEUSESSOSULSKI F; GARRATT MD; SLINKARD AE et al.1976; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1976; VOL. 9; NO 2; PP. 66-69; ABS. FR.; BIBL. 11 REF.Article

KUDZU (PUERARIA LOBATA) ROOT STARCH AS A SUBSTRATE FOR THE LYSINE-ENRICHED BAKER'S YEAST AND ETHANOL FERMENTATION PROCESS.TANNER RD; SHAHID HUSSAIN S.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 1; PP. 22-27; BIBL. 11 REF.Article

NOTE ON A SIMPLE METHOD TO PRODUCE A HIGH EXTRACTION FABA BEAN COTYLEDON FLOURMORAD MM; FINNEY PL.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 230; BIBL. 3 REF.Article

SHELF-LIFE STUDIES ON A FLOUR BLEND BASED ON MAIZE AND PULSESKUMAR KR; ANANDASWAMY B.1979; J. FOOD SCI. TECHNOL.; IND; DA. 1979; VOL. 16; NO 3; PP. 118-119; BIBL. 4 REF.Article

CARBOHYDRATES OF LEGUME FLOURS COMPARED WITH WHEAT FLOUR. II. STARCHNAIVIKUL O; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 1; PP. 24-28; BIBL. 27 REF.Article

PRESSURE EXTRUSION OF INDIAN MAIZE AND MAIZE-LEGUME COMPOSITE FLOURSMANOHARKUMAR B; SEILER K; GERSTENKORN P et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 5; PP. 173-176; BIBL. 10 REF.Article

AVAILABILITY OF AMINO ACIDS IN LEGUMES AND LEGUME-WHEAT BLENDS.SARWAR G; SOSULSKI FW; BELL JM et al.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 1; PP. 31-35; ABS. FR.; BIBL. 24 REF.Article

AMINO ACID AND MINERAL PROFILE OF AIR-CLASSIFIED NAVY BEAN FLOUR FRACTIONSPATEL KM; BEDFORD CL; YOUNGS CW et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 123-125; BIBL. 19 REF.Article

BELONA: A LEGUME-BASED BLENDED FOOD FOR THE TROPICSEKPENYONG TE.1979; NUTRIT. REP. INTERNATION.; USA; DA. 1979; VOL. 19; NO 1; PP. 15-26; BIBL. 18 REF.Article

CARBOHYDRATES OF LEGUME FLOURS COMPARES WITH WHEAT FLOUR. III: NONSTARCHY POLYSACCHARIDESNAIVIKUL O; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 45-49; BIBL. 24 REF.Article

REPLACEMENT OF MILK PROTEIN WITH PROTEIN FROM COWPEA AND FIELD PEA FLOURS IN BAKING POWDER BISCUITSMCWATTERS KH.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 223-226; BIBL. 12 REF.Article

FORTIFICATION OF PASTA WITH PEA FLOUR AND AIR-CLASSIFIED PEA PROTEIN CONCENTRATENIELSEN MA; SUMNER AK; WHALLEY LL et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 3; PP. 203-206; BIBL. 21 REF.Article

EFFECTS OF LEGUME FORTIFIERS ON THE QUALITY OF UDON NOODLESJEFFERS HC; NOGUCHI G; RUBENTHALER GL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 6; PP. 573-576; BIBL. 22 REF.Article

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