[Report on practical studies undertaken in the cereal technology laboratory, INRA-Montpellier (National Institute for Agronomic Research, France) [factors of food pasta quality, influence of cooking quality water pH on cooked pasta]]
1980
Musitelli, V. (INRA Ecole Nationale Superieure Agronomique de Montpellier, 34 (France). Lab. de Technologie des Cereales)
书目信息
页码
52 p
语言
法语
注释
9 Graphs, 5 Ref., *INRA, Laboratoire de Technologie des Cereales, 9 place Viala, 34060 Montpellier cedex, France
类型
Thesis; Non-Conventional
团体作者
Institut Universitaire de Technologie de Montpellier, 34 (France). Dept. de Biologie Appliquee
1982-06-15
AGRIS AP
