Role of corn proteins in gluten formation during the fabrication of corn/wheat pasta products
1986
Togbe-Olory, E.
AGROVOC Keywords
Bibliographic information
Pagination
29 p
Other Subjects
Ble; Pate alimentaire
Language
French
Note
6 tables, 9 graphs, 21 ref., Summaries (Fr, En), *CIRAD-IRAT, Avenue du Val de Montferrand, BP 5035, 34032 Montpellier Cedex, France
Type
Thesis; Summary; Non-Conventional
Corporate Author
Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France)
1988-08-15
AGRIS AP
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