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Influencia de la activadad de polifenol oxidasa y color de grano en color de fideos

Vázquez, D.

Influencia de la activadad de polifenol oxidasa y color de grano en color de fideos Estrategias y metodologías utilizadas en el mejoramiento de trigo: un enfoque multidisciplinario - La Estanzuela (Uruguay) CIMMYT|INIA : 2001 - p. 332 - Printed

Spanish

ISBN: 9974-7586-2-9

Subjects--Topical Terms:
Agroindustrial sector
Breadmaking
Chemistry
Food processing
Food production
Milling industry
Quality
Wheat

Subjects--Index Terms: CIMMYT

Dewey Class. No.: 633.11 / KOH 2001

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Knowledge Center Catalog

Influencia de la activadad de polifenol oxidasa y color de grano en color de fideos

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Influencia de la activadad de polifenol oxidasa y color de grano en color de fideos

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org