The role of lactic in the development of breadmaking capacity during sun-drying of starches and flours of different origins
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| Main Authors: | , , |
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| Format: | monograph biblioteca |
| Language: | eng |
| Published: |
UTC
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, amidon, manioc, farine, acide lactique, séchage naturel, fermentation lactique, panification, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_2988, http://aims.fao.org/aos/agrovoc/c_4142, http://aims.fao.org/aos/agrovoc/c_5084, http://aims.fao.org/aos/agrovoc/c_27566, http://aims.fao.org/aos/agrovoc/c_1072, |
| Online Access: | http://agritrop.cirad.fr/300008/ |
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