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The Effect of the Relative Amount of Ingredients on the Rhe..:
Fanari, Fabio
;
Desogus, Francesco
;
Scano, Efisio Antonio
..
Sustainability. 12 (2020) 7 - p. 2705 , 2020
Link:
https://doi.org/10.3390/su12072705
RT Journal T1
The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_su12072705&Exemplar=1&LAN=DE A1 Fanari, Fabio A1 Desogus, Francesco A1 Scano, Efisio Antonio A1 Carboni, Gianluca A1 Grosso, Massimiliano PB MDPI AG YR 2020 SN 2071-1050 JF Sustainability VO 12 IS 7 SP 2705 LK http://dx.doi.org/https://doi.org/10.3390/su12072705 DO https://doi.org/10.3390/su12072705 SF ELIB - SuUB Bremen
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