Analysis of rye flour baking properties

Brence, E.

Analysis of rye flour baking properties

2002

Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia))

AGROVOC关键词

amidon baking characteristics calidad cereal flours contenido de humedad farine de seigle harina de centeno harinas de cereales latvia letonia lettonie methode methods moisture content normas norme quality recherche research rye flour standards starch sucre sugar teneur en eau

书目信息

出版者

Latvia University of Agriculture

页码

p. 162-165

其它主题

Qualite; Caracteristicas de la coccion; Almidon; Investigacion; Azucar; Metodos; Farine de cereale; Aptitude boulangere

语言

英语

注释

Summary (En)

Table; 4 ill., 9 ref.

ISBN

9984-596-54-0

类型

Summary; Conference

来源

Research for Rural Development '2002. International Scientific Conference Proceedings, Jelgava, Latvia, 22-24 May, 2002, Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2002.- ISBN 9984-596-54-0. 222 p.

粮农组织大会

International Scientific Conference: Research for Rural Development '2002, Jelgava (Latvia), 22-24 May 2002

自何时收录于AGRIS: 2003-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Fundamental Library of Latvia University of Life Sciences and Technologies

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