Authors: SGRULLETTA D DESTEFANIS E

Citation: D. Sgrulletta et E. Destefanis, SIMULTANEOUS EVALUATION OF QUALITY PARAMETERS OF DURUM-WHEAT (TRITICUM-DURUM) BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY, Industrie alimentari, 1998, pp. 17

Authors: SGRULLETTA D DESTEFANIS E

Citation: D. Sgrulletta et E. Destefanis, SIMULTANEOUS EVALUATION OF QUALITY PARAMETERS OF DURUM-WHEAT (TRITICUM-DURUM) BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY, Italian journal of food sciences, 9(4), 1997, pp. 295-301

Authors: BORGHI B CORBELLINI M CIAFFI M LAFIANDRA D DESTEFANIS E SGRULLETTA D BOGGINI G DIFONZO N

Citation: B. Borghi et al., EFFECT OF HEAT-SHOCK DURING GRAIN FILLING ON GRAIN QUALITY OF BREAD AND DURUM WHEATS, Australian Journal of Agricultural Research, 46(7), 1995, pp. 1365-1380

Authors: SGRULLETTA D DESTEFANIS E ALESSANDRONI A POLLINI CM

Citation: D. Sgrulletta et al., OAT FIBER - EVALUATION OF CULTIVAR VARIABILITY AND INNOVATIVE OAT PRODUCTS, Industrie alimentari, 1994, pp. 15-16

Authors: ALESSANDRONI A DESTEFANIS E SGRULLETTA D

Citation: A. Alessandroni et al., SEMOLINA AND PASTA COLOR - GENETIC, AGRONOMIC AND TECHNOLOGICAL ASPECTS, Industrie alimentari, 1993, pp. 21-24

Authors: DESTEFANIS E SGRULLETTA D POLLINI CM

Citation: E. Destefanis et al., CHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF OAT PRODUCTS, Industrie alimentari, 1993, pp. 25-28