Etou Mongo
Laboratoire de Biophysicochimie et Technologie Alimentaires. Ecole Nationale Superieure Polytechnique, Universite Marien Ngouabi, B.P. 69, Brazzaville-Congo
Antoine
Laboratoire de Biophysicochimie et Technologie Alimentaires. Ecole Nationale Superieure Polytechnique, Universite Marien Ngouabi, B.P. 69, Brazzaville-Congo
PDF Fulltext XML References Citation
How to cite this article
Etou Mongo and Antoine, 2007. Study by Scanning Electron Microscopy of Mixture of Cereal Proteins Fractions (Maize and Wheat) from Bread Doughs Prepared at High Temperature in the Presence of Oxidants. Pakistan Journal of Biological Sciences, 10: 2670-2675.
DOI: 10.3923/pjbs.2007.2670.2675
URL: https://scialert.net/abstract/?doi=pjbs.2007.2670.2675
DOI: 10.3923/pjbs.2007.2670.2675
URL: https://scialert.net/abstract/?doi=pjbs.2007.2670.2675