Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs / Fois, S; Fadda, Costantino; Tonelli, R; Sanna, M; Urgeghe, Pietro Paolo; Roggio, T; Catzeddu, P.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 49:1(2012), pp. 193-200. [10.1016/j.foodres.2012.07.058]

Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs

FADDA, Costantino;URGEGHE, Pietro Paolo;
2012-01-01

2012
Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs / Fois, S; Fadda, Costantino; Tonelli, R; Sanna, M; Urgeghe, Pietro Paolo; Roggio, T; Catzeddu, P.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 49:1(2012), pp. 193-200. [10.1016/j.foodres.2012.07.058]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/156641
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 15
social impact