Influence of the extraction method and dose of addition on the functionality of wheat flour gluten
1989
Esparza, M. (Instituto de Agroquimica y Technologia de Alimentos, Valencia (Spain). Laboratorio de Cereales) | Martinez-Anaya, A. | Barber, S.
AGROVOC Keywords
Bibliographic information
Publisher
INRA
Other Subjects
Panificacion; Propiedades organolepticas; Aptitude boulangere/ farine de cereale; Baking characteristics/ cereal flours; Propiedades reologicas; Qualite; Ble; Propriete organoleptique; Propriete rheologique; Extraccion; Caracteristicas de la coccion/ harinas de cereales
Language
English
Note
15 ref., Summary (En)
ISSN
7380-0181, 7380-0183
Type
Conference; Summary
Source
Agriculture, food chemistry and the consumer. Proceedings of the fifth European conference on food chemistry, Versailles, France, September 27-29 1989. Volume 2. Impact of technology on food quality, food chemistry and quality assurance, Federation of European Chemical Societies, Vienne (Austria); Institut National de la Recherche Agronomique, Paris (France); Groupe pour l'Avancement des Sciences Analytiques, Paris (France); Association des Chimistes Ingenieurs et Cadres des Industries Agricoles et Alimentaires, Paris (France).- Paris (France): INRA, 1989.- ISBN 2-7380-0181-5; 2-7380-0183-1. p. 482-486
Conference
Agriculture, food chemistry and the consumer, Versailles (France), 27-29 Sep 1989
1990-08-15
AGRIS AP
Data Provider
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