TUCCIO, MARIA GRAZIA
TUCCIO, MARIA GRAZIA
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Effect of water content on gelatinization functionality of flour from sprouted sorghum
2024-01-01 Chiodetti, M.; Tuccio, M. G.; Carini, E.
Technological functionality of composite flours from sorghum, tapioca and cowpea
2022-01-01 Marchini, M.; Marti, A.; Tuccio, M. G.; Bocchi, E.; Carini, E.
Technological functionality of composite flours from sorghum,tapioca and cowpea
2021-01-01 Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops
2023-01-01 Marchini, Mia; Paciulli, Maria; Broccardo, Lorenza; Tuccio, MARIA GRAZIA; Scazzina, Francesca; Cirlini, Martina; Carini, Eleonora
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
2021-01-01 Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E.
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties
2021-01-01 Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Effect of water content on gelatinization functionality of flour from sprouted sorghum | 1-gen-2024 | Chiodetti, M.; Tuccio, M. G.; Carini, E. | |
| Technological functionality of composite flours from sorghum, tapioca and cowpea | 1-gen-2022 | Marchini, M.; Marti, A.; Tuccio, M. G.; Bocchi, E.; Carini, E. | |
| Technological functionality of composite flours from sorghum,tapioca and cowpea | 1-gen-2021 | Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora | |
| Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops | 1-gen-2023 | Marchini, Mia; Paciulli, Maria; Broccardo, Lorenza; Tuccio, MARIA GRAZIA; Scazzina, Francesca; Cirlini, Martina; Carini, Eleonora | |
| Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content | 1-gen-2021 | Parenti, O.; Guerrini, L.; Zanoni, B.; Marchini, M.; Tuccio, M. G.; Carini, E. | |
| Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties | 1-gen-2021 | Parenti, O.; Carini, E.; Marchini, M.; Tuccio, M. G.; Guerrini, L.; Zanoni, B. |