La chimie du ble. La pate de farine de froment.

Bure J.

La chimie du ble. La pate de farine de froment.

1980

Bure J.

French. Generalites sur la pate de farine de froment: composants, hydratation de la farine au cours de la formation de la pate, qualite du gluten. Initiation a la rheologie. Appreciation directe des qualites des pates: methodes. Facteurs influencant la qualite.

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AGROVOC Keywords

adsorption calidad composition evaluation flours gluten harinas quality rheological properties trigo wheats

Bibliographic information

Other Subjects

Ble; Propriete rheologique; Propiedades reologicas; Farine de cereale; Qualite; Composicion; Evaluacion; Adsorcion

Language

French

Note

Illus., graphs, Bibliography.

Translated Title

English. [The chemistry of wheat. Wheatflour dough]. [French]

Type

Journal Article; Bibliography

In AGRIS since: 2012-11-15

Format: AGRIS AP

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La chimie du ble. La pate de farine de froment.

1980

AGROVOC Keywords

Bibliographic information