[Evaluation of the use of NAOH and (Ca(OH)2) with different degree of chemistry purity for the obtainment of proteic concentrated of chick-pea (Cicer arietinum L.)] | Evaluacion del uso de hidroxido de sodio (NaOH) e hidroxido de calcio (Ca(OH)2) con diferente grado de pureza quimica para la obtencion de concentrados proteicos de garbanzo (Cicer arietinum L.)
1998
Rodriguez Mireles, Angelina
AGROVOC Keywords
Bibliographic information
Pagination
70 p.
Other Subjects
Hidroxido sodico; Hidroxido de calcio; Produit proteique; Productos proteinicos
Language
Spanish; Castilian
Type
Thesis; Non-Conventional
Corporate Author
Universidad Autonoma Chapingo. Chapingo, Mex. (Mexico). Departamento de Ingenieria Agroindustrial
1999-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
If you notice any incorrect information relating to this record, please contact us at [email protected]