Agrotermos

Término preferido

Almidón de trigo

Wheat starch is a by-product in the manufacture of gluten. Residual protein in the starch gives it a flour-like odor, flavor, and appearance. Rheological properties of the starch are similar to those of corn starch, although viscosity and gel strength are not as high. Its principal use is in baking where it replaces portions of wheat flour.

Producto amilaceo

francés

Creado

2025-10-08T14:30:02

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

f837f5e9

amidon de blé

inglés

Creado

2025-10-08T14:28:20

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

f837f5e9

wheat starch

portugués

Creado

2025-10-08T14:39:47

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

f837f5e9

amido de trigo

URI

http://aims.fao.org/aos/agrovoc/c_f837f5e9

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Creado 10/8/25, 14:28, última modificación 3/5/26, 19:25