About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Oxidoreduction events in durum wheat pasta

1997

Icard, C. (Institut National de la Recherche Agronomique, Montpellier (France). Centre de Montpellier, Technologie des Cereales) | Feillet, P.

AGROVOC Keywords
catalasa catalase enzymic activity food technology lipoxigenasa lipoxygenase oxidoreductions pasta pastas alimenticias pentosane pentosanos pentosans peroxidases proteine proteins technologie alimentaire thiol thiols tioles
Bibliographic information
Volume 114 Issue 1-2 ISSN 0019-9311
Pagination
pp. 4-19
Other Subjects
Pate alimentaire; Tecnologia de los alimentos; Oxydoreduction; Peroxidasas; Actividad enzimatica; Proteinas; Oxirreducion; Peroxydase; Activite enzymatique
Language
French
Note
Resumes (En, Fr)
13 illus., 120 ref.
Type
Summary; Directory
1997-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by National Institute for Agricultural Research

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]