STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS / Schiraldi, A; Piazza, L; Brenna, O; Vittadini, Elena Giovanna Piera. - In: JOURNAL OF THERMAL ANALYSIS. - ISSN 0368-4466. - 47:(1996), pp. 1339-1360. [10.1007/BF01992832]

STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS

VITTADINI, Elena Giovanna Piera
1996

STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB: CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE PROTEINS / Schiraldi, A; Piazza, L; Brenna, O; Vittadini, Elena Giovanna Piera. - In: JOURNAL OF THERMAL ANALYSIS. - ISSN 0368-4466. - 47:(1996), pp. 1339-1360. [10.1007/BF01992832]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/1493409
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