Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products
1995
Singh, B. (Punjab Agricultural Univ., Ludhiana (India). Dept. of Food Science and Technology) | Sekhon, K.S. | Singh, N.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 191-200
Other Subjects
Delipidation; Farine de ble; Propiedades reologicas; Propriete rheologique; Aptitude boulangere; Pate alimentaire; Caracteristicas de la coccion
Language
English
Note
Summary (En)
23 ref.
Type
Summary
1995-08-15
AGRIS AP
Data Provider
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