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]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/156641
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