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Alfa-tokoferol, tiamin och mikrobiell status i hydrotermiskt behandlat helt naket korn.

1994

Smith H.

AGROVOC Keywords
barley cebada enzymic activity fitasa food technology heat treatment hordeum vulgare microorganisme microorganismos microorganisms orge oxidation oxydation phytase remojo soaking technologie alimentaire thiamin thiamine tiamina tocoferoles tocopherol tocopherols traitement thermique trempage variedades varieties
Bibliographic information
Issue 1994:l1.
Other Subjects
Activite enzymatique; Tratamiento termico; Oxidacion; Tecnologia de los alimentos; Variete; Actividad enzimatica
Language
Swedish
Note
24 ref. Summaries (En, Sv). AVAILABILITY: Ultunabiblioteket, POB 7071, S-750 07 Uppsala - Sweden
Translated Title
English. [Hydrothermal treatment of barley. Alfa-tocopherol, thiamin and microbial status]. [Swedish]
Type
Monograph; Summary; Non Conventional; Non-Conventional
Corporate Author
FAO, Rome (Italy). Fisheries Dept. Department of Agriculture, Manila (Philippines). Bureau of Fisheries and Aquatic Resources.
2012-11-15
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