About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Baking properties of six spring wheat varieties. A report obtained with material cultivated in 1983. Pt. 1: Bakery experiments with white flour

1984

Salovaara, H. | Heimonen-Kauppi, T. (Helsinki Univ. (Finland). Dept. of Food Chemistry and Technology)

AGROVOC Keywords
baking characteristics bread cultivar cultivars flours harinas pain pan spring wheat trigo de primavera
Bibliographic information
EKT Sarja - Helsingin Yliopisto, Elintarvikekemian ja Teknologian Laitos (Finland) | EKT Series - Helsinki University, Department of Food Chemistry and Technology (Finland)
Issue 671
Publisher
Helsinki Univ.
Pagination
32 p.
Other Subjects
Ble de printemps; Caracteristicas de la coccion; Aptitude boulangere; Cultivares; Farine de cereale
Language
Finnish
Note
18 tables. Summaries (En, Fi)
Type
Summary
1985-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by University of Helsinki

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]