About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The possible role of wheat and rye phenolics properties of pentosans in dough [ferulic acid, laccase]

1992

Brenna, O. (Universita di Milano (Italie). Dipartimento di Scienze Tecnologie Alimentari e Microbiologiche) | Cantarelli, C.

AGROVOC Keywords
arroz doughs pentosane pentosanos pentosans phenolic compounds rice riz technical properties trigo wheats
Bibliographic information
Volume 16 Issue 2 ISSN 0242-8466
Publisher
Groupe Polyphenols
Other Subjects
Masa de panaderia; Ble; Pate de cuisson; Compuestos fenolicos; Propiedades tecnicas; Compose phenolique; Propriete technologique
Language
English
Note
Resume (En)
6 ref., 9 graph.
Type
Conference; Summary
Source
16. International conference. Groupe Polyphenols the 20. anniversary. Lisboa (Portugal), July 13-16, 1992. Proceedings, Groupe Polyphenols, Narbonne (France).- Narbonne (France): Groupe Polyphenols, 1992. p. 96-99
Conference
16. Journees Internationales Groupe Polyphenols. 16. International conference Groupe Polyphenols, Lisbonne (Portugal), 13-16 Jul 1992
1994-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]