[About quality in wheat, flour, bread processing. 3. Biophysicochemical components of quality in flour, bread processing]
1990
Potus, J. (Conservatoire National des Arts et Metiers, Paris (France)) | Drapron, R.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 23-30
Other Subjects
Farine de ble; Petrissage; Panificacion/ calidad; Fermentacion; Propiedades fisico-quimicas; Propriete physicochimique; Breadmaking/ quality; Panification/ qualite
Language
French
Note
70 ref.
Type
Bibliography
1991-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by National Institute for Agricultural Research
If you notice any incorrect information relating to this record, please contact us at [email protected]