Le pain de froment, valeurs boulangere et nutritionnelle. Part. 3.
1982
Jacqmain D. | Dehoy N.
Bibliographic information
Pagination
v.35-44(2)
Language
French
Note
7 illus., 7 tables; to be continued.
Translated Title
English.
Wheat bread, baking and nutritional qualitites [nutritive value, amino acids; chemical index; digestibility]. Part. 3.
Type
Journal Article; Journal Part
Source
Revue-des-Fermentations-et-des-Industries-Alimentaires (Belgium). (1982). v. 37(2) p. 35-44.
Corporate Author
Institut des Industries de Fermentation. Inst. Meurice Chimie, Bruxelles (Belgium)
Lund Univ. (Sweden).
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at [email protected]