AGRIS - International System for Agricultural Science and Technology

Comparable investigations between durum wheat and other flour mixtures for pasta production

1993

Lindahl, L. (Univ. of Lund, Lund (Sweden). Food Technology Chemical Center) | Eliasson, A.C. | Larsson, E. | Hall, G.


Bibliographic information
Getreide Mehl und Brot (Germany)
Volume 47 Issue 4 ISSN 0367-4177
Pagination
pp. 57-60
Other Subjects
Propiedades reologicas; Teneur en proteines; Pate alimentaire; Farine de ble; Propriete physicochimique; Propriete rheologique; Propiedades organolepticas/ mezclado; Propriete organoleptique/ melange; Organoleptic properties/ mixing; Propiedades fisico-quimicas
Language
German
Note
Summary (De)
3 graphs, 6 tables; 5 ref.
Type
Summary

1994-08-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org