About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

[Rye bread: yesterday, to-day and tomorrow]

2000

Thomsen, A.D. | Lindeloev, T.S.

AGROVOC Keywords
alimentos fermentados bakers' yeast baking characteristics bread breadmaking centeno composition globale consommation alimentaire consumo de alimentos cultivos iniciadores culture starter danemark denmark dietary fibres dinamarca doughs farine de seigle fermentation lactique fermented foods fibra de la dieta fibre alimentaire food consumption harina de centeno lactic acid bacteria lactic fermentation levure de boulangerie pain pan panification proximate composition rye rye flour seigle starter cultures
Bibliographic information
Volume 23 Issue 10 ISSN 1395-1718
Pagination
pp. 10-16
Other Subjects
Pate de cuisson; Panificacion; Bacterias acidolacticas; Masa de panaderia; Fermentacion lactica; Composicion aproximada; Levaduras de panaderia; Aptitude boulangere; Aliment fermente; Bacterie lactique; Caracteristicas de la coccion
Language
Danish
Note
2 ill., 5 tables; 19 ref.
Translated Title
Rugbroed, i gaar, i dag og i morgen
2000-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by University of Copenhagen

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]