La presencia de la catalasa y la calidad panificable de la harina de trigo

Autores
Albizzati, Carlos M.
Año de publicación
1938
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Facultad de Ciencias Médicas
Materia
Química
Harina
Panificados
Catalasa
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/168407
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/168407
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling La presencia de la catalasa y la calidad panificable de la harina de trigoThe presence of catalase and the bread-making quality of wheat flourAlbizzati, Carlos M.QuímicaHarinaPanificadosCatalasaThe 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.Facultad de Ciencias Médicas1938info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf103-111http://sedici.unlp.edu.ar/handle/10915/168407spainfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:36:40Zoai:sedici.unlp.edu.ar:10915/168407Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:36:41.051SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv La presencia de la catalasa y la calidad panificable de la harina de trigo
The presence of catalase and the bread-making quality of wheat flour
title La presencia de la catalasa y la calidad panificable de la harina de trigo
spellingShingle La presencia de la catalasa y la calidad panificable de la harina de trigo
Albizzati, Carlos M.
Química
Harina
Panificados
Catalasa
title_short La presencia de la catalasa y la calidad panificable de la harina de trigo
title_full La presencia de la catalasa y la calidad panificable de la harina de trigo
title_fullStr La presencia de la catalasa y la calidad panificable de la harina de trigo
title_full_unstemmed La presencia de la catalasa y la calidad panificable de la harina de trigo
title_sort La presencia de la catalasa y la calidad panificable de la harina de trigo
dc.creator.none.fl_str_mv Albizzati, Carlos M.
author Albizzati, Carlos M.
author_facet Albizzati, Carlos M.
author_role author
dc.subject.none.fl_str_mv Química
Harina
Panificados
Catalasa
topic Química
Harina
Panificados
Catalasa
dc.description.none.fl_txt_mv 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.
Facultad de Ciencias Médicas
description 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.
publishDate 1938
dc.date.none.fl_str_mv 1938
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/168407
url http://sedici.unlp.edu.ar/handle/10915/168407
dc.language.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
103-111
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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