Cereales et produits cerealiers. Ble tendre (Triticum aestivum L.). Determination des proprietes alveographiques d'une pate a hydratation constante de farine industrielle ou d'essai et methodologie pour la mouture d'essai
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| Format: | Texto biblioteca |
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Geneve (Switzerland) ISO
2008
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| Subjects: | CEREALS, PLANT PRODUCTS, TRITICUM AESTIVUM, WHEATS, WHEAT FLOUR, DOUGHS, STANDARDS, RHEOLOGICAL PROPERTIES, HYDRATION, TESTING, MILLING, QUALITY CONTROLS, PROPRIETE RHEOLOGIQUE, HYDRATATION, TESTAGE, MOUTURE, CONTROLE DE QUALITE, CEREALE, PRODUIT VEGETAL, BLE, FARINE DE BLE, PATE DE CUISSON, NORME, PROPIEDADES REOLOGICAS, HIDRATACION, ENSAYO, MOLIENDA, CONTROL DE CALIDAD, CEREALES, PRODUCTOS DE ORIGEN VEGETAL, TRIGO, HARINA DE TRIGO, MASA DE PANADERIA, NORMAS, |
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