About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effects of HTST - extrusion cooking on the nutritional value

1984

Bjoerck, I. (Lund. Univ. (Sweden). Dep. of Food Chemistry)

AGROVOC Keywords
cereal products contenido de fibras extrusion fibre content lipide lipids productos derivados de cereales proteine proteins teneur en fibres vitaminas vitamine vitamins
Bibliographic information
Publisher
Norwegian Cereal Association
Other Subjects
Lipidos; Produit cerealier; Valeur nutritive / amidon; Valor nutritivo / almidon; Proteinas; Nutritive value/ starch
Language
English
Note
26 ref.
Type
Conference
Source
Proceedings from 22. Nordic Cereal Congress, Fjell, K.M. (Norwegian Grain Corporation, Oslo (Norway)) (ed.).- [Oslo (Norway)]: Norwegian Cereal Association, 1984.- ISBN 82-90561-2-8. p. 75-82
Conference
22. Nordic Cereal Congress, Lillehammer (Norway), 12-14 Jun 1984
1985-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Norwegian University Library of Life Sciences

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]