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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/168407
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:44:51Zoai: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:13292025-09-29 11:44:52.166SEDICI (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 |
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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 http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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openAccess |
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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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SEDICI (UNLP) - Universidad Nacional de La Plata |
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score |
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