The biochemical basis of pasta cooking quality. Its consequences for durum wheat breeders [protein, gliadin, glutenin, lipid, starch, enzyme, macromolecular interaction]
1984
Feillet, P. (Institut National de la Recherche Agronomique, Montpellier (France). Centre de Montpellier, Laboratoire de Technologie des Cereales)
AGROVOC关键词
书目信息
页码
pp. 551-566
其它主题
Lipidos; Propiedades organolepticas; Bioquimica; Cuisson/ propriete rheologique; Propriete organoleptique; Cooking / rheological properties; Almidon; Pate alimentaire; Coccion / propiedades reologicas
语言
英语
注释
76 ref., Summaries (En, Fr)
类型
Summary; Directory
1985-08-15
AGRIS AP