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dc.date.accessioned 2024-08-08T16:46:20Z
dc.date.available 2024-08-08T16:46:20Z
dc.date.issued 1938
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/168407
dc.description.abstract The author exposes a series of analytical conclusions on wheat flour and applies the biometrical calculation in the values obtained, proving that a certain correlation exists between the contents in ashes and the activity of the cátalase the same thing does not occur between the activity of the catalase and the volume of the bread an analytical datum this last which is used to prove the bread-making quality of the flour. He considers therefore that the determination of the said enzime does not signify an element for judging the value of the quality's flour. en
dc.format.extent 103-111 es
dc.language es es
dc.subject Harina es
dc.subject Panificados es
dc.subject Catalasa es
dc.title La presencia de la catalasa y la calidad panificable de la harina de trigo es
dc.title.alternative The presence of catalase and the bread-making quality of wheat flour en
dc.type Articulo es
sedici.creator.person Albizzati, Carlos M. es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Médicas es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.relation.journalTitle Anales de la Facultad de Ciencias Médicas es
sedici.relation.journalVolumeAndIssue tomo III es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)