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Modification des proprietes rheologiques et fonctionnelles du gluten de ble par des traitements chimiques et enzymatiques

By Anne-Marie Merle-Desnoyers

Abstract

SIGLEINIST T 74393 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Topics: 06H - Food technology, food microbiology
Year: 1990
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Provided by: OpenGrey Repository
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