Cereal chemistry, 1985-11, Vol.62 (6), p.419-422
1985
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Details
- Autor(en) / Beteiligte
- Titel
- Influence of germination on wheat quality. III. Modification of flour lipid
- Ist Teil von
- Cereal chemistry, 1985-11, Vol.62 (6), p.419-422
- Ort / Verlag
- St. Paul, MN: American Association of Cereal Chemists
- Erscheinungsjahr
- 1985
- Quelle
- EZB-FREE-00999 freely available EZB journals
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0009-0352eISSN: 1943-3638Titel-ID: cdi_pascalfrancis_primary_8472715
- Format
- –
- Schlagworte
- APTITUDE BOULANGERE, BAKING CHARACTERISTICS, Biological and medical sciences, BLE, BREADMAKING, CARACTERISTICAS DE LA COCCION, Cereal and baking product industries, CONTENIDO DE LIPIDOS, FARINE DE CEREALE, FLOURS, Food industries, FOSFOLIPIDOS, Fundamental and applied biological sciences. Psychology, GERMINACION, GERMINATION, GLICERIDOS, GLYCERIDE, GLYCERIDES, GRAINE, HARINAS, LIPID CONTENT, PANIFICACION, PANIFICATION, PHOSPHATIDE, PHOSPHOLIPIDS, SEEDS, SEMILLA, TENEUR EN LIPIDES, TRIGO, TRITICUM AESTIVUM, WHEATS