About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Barley bulgur: effect of processing and cooking on chemical composition

1999

Koksel, H. | Edney, M.J. | Ozkaya, B. (Hacettepe University, Faculty of Engineering, Food Engineering Department 06532, Beytepe, Ankara (Turkey))

AGROVOC Keywords
acide phytique acido fitico antinutritional factors barley cebada cooking cuisson cultivars facteur antinutritionnel factores antinutricionales fitatos heat treatment hordeum vulgare minerales minerals nutritive value orge phytate phytates phytic acid procesamiento processing traitement traitement thermique trigo valeur nutritive valor nutritivo variedades varieties vitaminas vitamine vitamins wheats
Bibliographic information
Volume 29 Issue 2
Pagination
pp. 185-190
Other Subjects
Ble; Mineraux; Tratamiento termico; Coccion; Variete
Language
English
Note
28 ref.
1999-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

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]