Cambios de los constituyentes quimicos durante la fermentacion panaria, 11: Aminoacidos, peptidos y proteinas solubles de masas elaboradas con un cultivo puro de Saccharomyces cerevisiae.
1989
Collar C. | Prieto J.A. | Mascaros A.F. | Benedito de Barber C.
AGROVOC Keywords
Bibliographic information
Revista de Agroquimica y Tecnologia de Alimentos
Volume
29
ISSN
0034-7698
Pagination
v.266-280(2)
Other Subjects
Teneur en proteines; Acide amine; Proteinas; Aminoacidos; Contenido de nitrogeno; Fermentacion; Petrissage
Language
Spanish; Castilian
Note
Graphs; numerical tables. Bibliography (53 ref.). Summaries (En, Es).
Translated Title
English.
Chemical changes during bread-dough fermentation, 11: Soluble amino acids, peptides and proteins from doughs prepared with a pure culture of Saccharomyces cerevisiae.
Type
Journal Article; Numerical Data; Bibliography; Summary
Source
Revista-de-Agroquimica-y-Tecnologia-de-Alimentos (Spain). (Jun 1989). v. 29(2) p. 266-280.
Corporate Author
Consejo Superior de Investigaciones Cientificas, Valencia (Spain). Instituto de Agroquimica y Tecnologia de Alimentos
Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science.
2012-11-15
AGRIS AP
Data Provider
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