Sfoglia per Rivista CEREAL CHEMISTRY
Mostrati risultati da 1 a 6 di 6
A maltose biosensor for determining gelatinized starch in processed cereal foods
2004-01-01 Marconi, Emanuele; Messia, Maria Cristina; Palleschi, G; Cubadda, R.
Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans
2000-01-01 Marconi, Emanuele; Graziano, M; Cubadda, R.
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.
Mostrati risultati da 1 a 6 di 6
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