1999 - CLUEB
Articolo
Versione Digitale
Download | Copia/incolla | Stampa
Diffractometric and Thermal Analysis to Know Starch Behaviors
P. [1-15] [15]
-
Informazioni
-
Nello stesso fascicolo
- The Measurement of non Traditional Properties of Foodstuffs in their Quality Evaluation and Standardisation
- Diffractometric and Thermal Analysis to Know Starch Behaviors
- Quantification by Differential pH-Metry of the Reducing Sugar Content in Musts Throug Enzymatic Reactions. Comparison with Fehling's Oxidimetric Technique
- The Role of the Free Amino Acids Profile in Characterising "Pecorino Sardo" Cheese