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Study of Chemical, Biochemical and Technological characteristics of Gluten Friendly™ grains of cereals and derived products
2018-01-01 Landriscina, Loretta
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
2021-01-01 Lamacchia, Carmela; Landriscina, Loretta; Severini, Carla; Caporizzi, Rossella; Derossi, Antonio
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Study of Chemical, Biochemical and Technological characteristics of Gluten Friendly™ grains of cereals and derived products | 1-gen-2018 | Landriscina, Loretta | |
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology | 1-gen-2021 | Lamacchia, Carmela; Landriscina, Loretta; Severini, Carla; Caporizzi, Rossella; Derossi, Antonio |
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