OLIVA, NOEMI
OLIVA, NOEMI
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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
2020 alessio cappelli, noemi oliva, enrico cini
Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?
2020 Alessio Cappelli, Noemi Oliva, Guglielmo Bonaccorsi, Chiara Lorini, Enrico Cini
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
2020 alessio cappelli, noemi oliva, enrico cini
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies | 2020 | alessio cappelli, noemi oliva, enrico cini | |
| Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour? | 2020 | Alessio Cappelli, Noemi Oliva, Guglielmo Bonaccorsi, Chiara Lorini, Enrico Cini | |
| Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics | 2020 | alessio cappelli, noemi oliva, enrico cini |