Role of corn proteins in gluten formation during the fabrication of corn/wheat pasta products
1986
Togbe-Olory, E.
AGROVOC关键词
书目信息
页码
29 p
其它主题
Ble; Pate alimentaire
语言
法语
注释
6 tables, 9 graphs, 21 ref., Summaries (Fr, En), *CIRAD-IRAT, Avenue du Val de Montferrand, BP 5035, 34032 Montpellier Cedex, France
类型
Thesis; Summary; Non-Conventional
团体作者
Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France)
1988-08-15
AGRIS AP
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