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Biochemische Zusammensetzung des Grießes

Biochemische Zusammensetzung des Grießes

Boussad Belkheir / Nassima Benahmed / Samira Benkhodja

72,33 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786630272383
72,33 €
IVA incluido
Disponible

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Sobre IBD

In Algerien wird Hartweizengrieß überwiegend in Form von Nudeln und Couscous verzehrt. Die industrielle Produktion macht nur 15 % der Gesamtproduktion aus, und der Verbraucher legt größeren Wert auf handgerollten Couscous, der drei Viertel der nationalen Produktion ausmacht. Der Qualitätsbegriff für Couscous wird durch biochemische Faktoren (Rohstoff) und technologische Faktoren (Formgebungsverfahren). Ziel ist es, den Einfluss der biochemischen Zusammensetzung des Hartweizengrießes von sieben Hartweizensorten (Chen’s, Hedba, Polinicum, S10, S16, S17 und S19) auf die technologische Qualität des Couscous zu untersuchen.

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