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Skład biochemiczny kaszy manny

Skład biochemiczny kaszy manny

Boussad Belkheir / Nassima Benahmed / Samira Benkhodja

72,27 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786630282627
72,27 €
IVA incluido
Disponible

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Sobre IBD

W Algierii kasza z pszenicy twardej jest spożywana głównie w postaci makaronów i kuskusu. Sektor przemysłowy wytwarza jedynie 15% całkowitej produkcji, a konsumenci bardziej cenią sobie ręcznie formowany kuskus, który stanowi 3/4 krajowej produkcji. Pojęcie jakości kuskusu zależy od czynników biochemicznych (surowiec) oraz czynników technologicznych (proces formowania). Celem badania jest wyjaśnienie wpływu składu biochemicznego semoliny z siedmiu odmian pszenicy twardej (Chen’s, Hedba, Polinicum, S10, S16, S17 i S19) na przejawianie się jakości technologicznej kuskusu.

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