Sfoglia per Rivista JOURNAL OF CEREAL SCIENCE
Mostrati risultati da 1 a 5 di 5
Composition of peptide mixtures derived from simulated gastrointestinal digestion of prolamins from different wheat varieties
2012-01-01 Prandi, B; Bencivenni, M; Faccini, A; Tedeschi, T; Dossena, A; Marchelli, R; Galaverna, G; Sforza, S
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour
2020-01-01 Cappelli, Alessio; Guerrini, Lorenzo; Parenti, Alessandro; Palladino, Gennaro; Cini, Enrico
Genetic and environmental factors affecting pathogenicity of wheat as related to celiac disease
2014-01-01 Prandi, B.; Mantovani, P.; Galaverna, G.; Sforza, S.
Improving whole wheat dough tenacity and extensibility: A new kneading process
2019-01-01 Cappelli, Alessio; Guerrini, Lorenzo; Cini, Enrico; Parenti, Alessandro
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining
2018-01-01 Cappelli, Alessio; Cini, Enrico; Guerrini, Lorenzo; Masella, Piernicola; Angeloni, Giulia; Parenti, Alessandro
Mostrati risultati da 1 a 5 di 5
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