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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Rivista
Codice:
E066510
ISSN:
1082-0132
Dati Generali
Dati Generali
Pubblicazioni (5)
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour
Articolo
Influence of postharvest hot-dip fungicide treatments on 'Redblush' grapefruit quality during long-term storage
Articolo
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads
Articolo
Quality changes of fresh filled pasta during storage. Influence of modified atmosphere packaging on microbial growth and sensory properties
Articolo
Techno-functional and nutritional performance of commercial breads available in Europe
Articolo
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