About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Zmeny vyzivove a smyslove hodnoty behem technologickeho zpracovani lustenin.

1996

Dostalova J. | Pokorny V.

AGROVOC Keywords
alimentation collective aroma boiling color colour couleur flaveur flavour germination grain legumes institutional feeding leguminosas de grano lenteja lentille lentils mineral nutrients nutrientes minerales nutritive value oligosaccharide oligosaccharides phenolic compounds remojo soaking temps textura texture tiempo time trempage valeur nutritive valor nutritivo variedades varieties vitaminas vitamine vitamins
Bibliographic information
Volume 51
Pagination
v.162-164(6)
Other Subjects
Cuisson a l' eau; Germinacion; Compuestos fenolicos; Oligosacaridos; Legumineuse a grains; Compose phenolique; Alimentacion institucional; Ebullicion; Variete; Substance nutritive minerale
Language
Czech
Note
2 tables. Summary (Cs).
Translated Title
English. [Changes of nutritive and organoleptic values of grain legumes during their processing]. [Czech]
Type
Journal Article; Journal Part; Summary
Source
Vyziva-a-Potraviny (Czech Republic). (Dec 1996). v. 51(6) p. 162-164.
Corporate Author
Vysoka Skola Chemickotechnologicka, Prague (Czech Republic)
FAO, Santiago (Chile). Oficina Regional para America Latina y el Caribe.
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

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]