End use quality of some african corn kernels. 2. Cooking behavior of whole dry milled maize flours; incidence of storage
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| Main Authors: | , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q04 - Composition des produits alimentaires, propriété physicochimique, maïs, qualité, farine de maïs, alimentation, stockage, amylose, aptitude à la conservation, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_12332, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_25472, http://aims.fao.org/aos/agrovoc/c_2838, http://aims.fao.org/aos/agrovoc/c_7427, http://aims.fao.org/aos/agrovoc/c_372, http://aims.fao.org/aos/agrovoc/c_4082, |
| Online Access: | http://agritrop.cirad.fr/388941/ http://agritrop.cirad.fr/388941/1/388941.pdf |
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