[Report on practical studies undertaken in the cereal technology laboratory, INRA-Montpellier (National Institute for Agronomic Research, France) [factors of food pasta quality, influence of cooking quality water pH on cooked pasta]]

1980

Musitelli, V. (INRA Ecole Nationale Superieure Agronomique de Montpellier, 34 (France). Lab. de Technologie des Cereales)

Pagination

52 p

Language

French

Note

9 Graphs, 5 Ref., *INRA, Laboratoire de Technologie des Cereales, 9 place Viala, 34060 Montpellier cedex, France

Type

Thesis; Non-Conventional

Corporate Author

Institut Universitaire de Technologie de Montpellier, 34 (France). Dept. de Biologie Appliquee

In AGRIS since: 1982-06-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by European Union

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