[The chemistry of wheat. Wheatflour dough]

Bure, J.

[The chemistry of wheat. Wheatflour dough]

1980

Bure, J.

French. Generalites sur la pate de farine de froment: composants, hydratation de la farine au cours de la formation de la pate, qualite du gluten. Initiation a la rheologie. Appreciation directe des qualites des pates: methodes. Facteurs influencant la qualite

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AGROVOC Keywords

adsorption calidad evaluation flours gluten harinas quality trigo wheats

Bibliographic information

Publisher

PROMO-ENSIA

Pagination

148 p

Other Subjects

Evaluacion; Rheological properties/ composition; Adsorcion; Propiedades reologicas/ composicion

Language

French

Note

Illus., graphs, Bibliography

Type

Bibliography

In AGRIS since: 1986-08-15

Format: AGRIS AP

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[The chemistry of wheat. Wheatflour dough]

1980

AGROVOC Keywords

Bibliographic information