AGRIS - International System for Agricultural Science and Technology

[The effect of baking on changes in the content of amino acids contained in wheat bread]

1986

Kovacev-Djolai, M. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))


Bibliographic information
Zito hleb (Yugoslavia)
Volume 13 Issue 5 ISSN 0351-0999
Pagination
pp. 159-162
Other Subjects
Glycine (acide amine); Yougoslavie/ cuisson au four; Masa de panaderia; Farine de ble; Aminoacidos; Acide amine; Pate de cuisson; Yugoslavia/ coccion al horno
Language
unknown
Note
2 tables; 19 ref. Summary (De)
Type
Summary

1991-08-15
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