[The effect of baking on changes in the content of amino acids contained in wheat bread]

1986

Kovacev-Djolai, M. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))


书目信息
Zito hleb (Yugoslavia)
13 5-6 ISSN 0351-0999
页码
pp. 159-162
其它主题
Yugoslavia/ coccion al horno; Masa de panaderia; Acide amine; Farine de ble; Glycine (acide amine); Aminoacidos; Yougoslavie/ cuisson au four; Pate de cuisson
语言
注释
2 tables; 19 ref. Summary (De)
类型
Summary

1991-08-15
AGRIS AP
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