LANDRISCINA, LORETTA
LANDRISCINA, LORETTA
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente
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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
Study of Chemical, Biochemical and Technological characteristics of Gluten Friendly™ grains of cereals and derived products
2018-01-01 Landriscina, Loretta
Titolo | Data di pubblicazione | Autore(i) | File |
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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 | |
Study of Chemical, Biochemical and Technological characteristics of Gluten Friendly™ grains of cereals and derived products | 1-gen-2018 | Landriscina, Loretta |