[About quality in wheat, flour, bread processing. 3. Biophysicochemical components of quality in flour, bread processing]
1990
Potus, J. (Conservatoire National des Arts et Metiers, Paris (France)) | Drapron, R.
AGROVOC关键词
书目信息
页码
pp. 23-30
其它主题
Farine de ble; Petrissage; Panificacion/ calidad; Fermentacion; Propiedades fisico-quimicas; Propriete physicochimique; Breadmaking/ quality; Panification/ qualite
语言
法语
注释
70 ref.
类型
Bibliography
1991-08-15
AGRIS AP
在Google Scholar上查找
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