Godon, Bernard.
Godon, B.
VIAF ID: 59126803 ( Personal )
Permalink: http://viaf.org/viaf/59126803
Preferred Forms
- 200 _ | ‡a Godon ‡b Bernard
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- 100 1 _ ‡a Godon, B.
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- 100 1 0 ‡a Godon, B.
- 100 1 _ ‡a Godon, Bernard
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4xx's: Alternate Name Forms (3)
Works
Title | Sources |
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Bioconversion of cereal products | |
Biotransformation des produits céréaliers | |
Caractérisation de farines de blé tendre turboséparées : Comparaison du comportement de leurs protéines dans la pâte, à celui des protéines du gluten et de farines de force | |
Characterization of air-classified flours from soft wheat. Comparison of the behaviour of their proteins with those of gluten proteins and hard wheat flour proteins. | |
CONTRIBUTION A L'ETUDE DES PROPRIETES TENSIO-ACTIVES DES PROTEINES. INFLUENCE DE LEUR CONFORMATION | |
CONTRIBUTION TO THE PROTEINS ADSORPTION PROPERTIES STUDY. INFLUENCE OF THEIR CONFORMATION. | |
Contribution to the study of lipid-protein interactions in cereal baked products:physical and chimical properties of endogen and exogen lipids in doughs and gluten of soft wheat. | |
DETERMINATION DES CRITERES QUALITATIFS PERMETTANT LA SELECTION VARIETALE DE BLES D'INDUSTRIE PAR L'ETUDE DES CARACTERISTIQUES BIOCHIMIQUES ET TECHNOLOGIQUES DE DIFFERENTES VARIETES PURES | |
Determination of quality parameters for the breeding of industrial wheats, by the analysis of biochemical characteristics of some different cultivars. | |
Guide pratique d'analyses dans les industries des céréales | |
HYDROLYSE ENZYMATIQUE DU GLUTEN DE BLE : CARACTERISATION BIOCHIMIQUE ET PROPRIETES FONCTIONNELLES DES HYDROLYSATS | |
INFLUENCE D'ULTRASONS DE PUISSANCE SUR LA COMPOSITION ET LES PROPRIETES RHEOLOGIQUES DE PATES FORTEMENT HYDRATEES A BASE DE FARINE DE BLE | |
ISOLEMENT, PURIFICATION ET ETUDES STRUCTURALES DE PROTEINES DE BLE EFFECTRICES DES LIPIDES AMPHIPHILES | |
Le Pain | |
panification française | |
Primary cereal processing : a comprehensive sourcebook | |
PROPRIETES PHYSICO-CHIMIQUES DES LIPIDES POLAIRES EN RELATION AVEC LES CARACTERISTIQUES PHYSIQUES DES PATES BOULANGERES. MISE EN EVIDENCE DES INTERACTIONS ENTRE UNE PROTEINE DU BLE ET LES LIPIDES POLAIRES | |
LES PROTEINES DE BLE FIXATRICES DES LIPIDES POLAIRES : POLYMORPHISME BIOCHIMIQUE ET BIOSYNTHESE AU COURS DE LA MATURATION DU GRAIN | |
Protéines végétales | |
RELATIONS BETWEEN PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF PLANT GLOBULINS. | |
RHEOLOGICAL BEHAVIOUR OF GLUTEN: INFLUENCE OF PROAMIN COMPOSITION AND OF ASSOCIATION STATE. | |
Wheat proteins involved in the binding of polar lipids: biochemical diversity and biosynthesis during grain maturation. |