About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effects of mixing conditions on pasta dough development and biochemical changes

1999

All 2 versions

Icard-Vernière, C. | Feillet, P. | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

AGROVOC Keywords
biochimie
Bibliographic information
Publisher
CCSD, American Association of Cereal Chemists
Other Subjects
Molecular biology/biochemistry [q-bio.bm]; [sdv.bbm.bc]life sciences [q-bio]/biochemistry; Effet de la temperature
Language
English
ISSN
02697719
Type
Journal Article; Journal Part; Journal Article; Journal Part
Source
ISSN: 0009-0352, Cereal Chemistry, https://hal.inrae.fr/hal-02697719, Cereal Chemistry, 1999, 76 (4), pp.558-565. ⟨10.1094/CCHEM.1999.76.4.558⟩
2025-06-17
Dublin Core
Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

Discover this data provider's collection in AGRIS

Links
DOI https://hal.inrae.fr/hal-02697719
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]