Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Academic Article

Publication Date:

2018

Short description:

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder / Secchi, N., Fadda, C., Pinna, I., DEL CARO, A., Conte, P., Piga, A., Fois, S., Catzeddu, P.. - In: JOURNAL OF FOOD QUALITY. - ISSN 0146-9428. - (2018), pp. 1-10. [10.1155/2018/7901901]

Iris type:

1.1 Articolo in rivista

List of contributors:

Secchi, Nicola; Fadda, Costantino; Pinna, Ivo; DEL CARO, Alessandra; Conte, Paola; Piga, Antonio; Fois, Simonetta; Catzeddu, Pasquale

Authors of the University:

CONTE Paola

DEL CARO Alessandra

FADDA Costantino

PIGA Antonio

Handle:

https://iris.uniss.it/handle/11388/208536

Published in:

JOURNAL OF FOOD QUALITY

Journal