Sfoglia per Rivista CEREAL CHEMISTRY
Development of functional spaghetti enriched with long chain omega-3 fatty acids
2008-01-01 Iafelice, G; Caboni, M. F.; Cubadda, R; DI CRISCIO, T; Trivisonno, M. C.; Marconi, Emanuele
Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta
2007-01-01 Cubadda, R; Carcea, M; Marconi, Emanuele; Trivisonno, M. C.
Kernel properties and pasta-making quality of five european spelt wheat (Triticum spelta L.)
1999-01-01 Marconi, Emanuele; Carcea, M; Graziano, M; Cubadda, R.
Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions
2002-01-01 Marconi, Emanuele; Carcea, M.; Schiavone, M.; Cubadda, R.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Development of functional spaghetti enriched with long chain omega-3 fatty acids | 1-gen-2008 | Iafelice, G; Caboni, M. F.; Cubadda, R; DI CRISCIO, T; Trivisonno, M. C.; Marconi, Emanuele | |
Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta | 1-gen-2007 | Cubadda, R; Carcea, M; Marconi, Emanuele; Trivisonno, M. C. | |
Kernel properties and pasta-making quality of five european spelt wheat (Triticum spelta L.) | 1-gen-1999 | Marconi, Emanuele; Carcea, M; Graziano, M; Cubadda, R. | |
Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions | 1-gen-2002 | Marconi, Emanuele; Carcea, M.; Schiavone, M.; Cubadda, R. |
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