TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-11-05

English

Subject field(s)
  • Food Industries
  • Biochemistry
  • Breadmaking
  • Noodles and Pasta
DEF

The ability of a substance to maintain the pH (acidity or alkalinity) of a solution, batter or dough at a constant level.

French

Domaine(s)
  • Industrie de l'alimentation
  • Biochimie
  • Boulangerie
  • Pâtes alimentaires
DEF

Aptitude d'une substance à maintenir le pH (alcalinité ou acidité) d'une solution, d'une pâte claire ou d'une pâte ordinaire à un degré constant.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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