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Results: 3

Authors: TORREGGIANI D FORNI E ERBA ML LONGONI F
Citation: D. Torreggiani et al., FUNCTIONAL-PROPERTIES OF PEPPER OSMODEHYDRATED IN HYDROLYZED CHEESE WHEY PERMEATE WITH OR WITHOUT SORBITOL, Food research international, 28(2), 1995, pp. 161-166

Authors: GIANGIACOMO R MESSINA G TORREGGIANI O ERBA ML
Citation: R. Giangiacomo et al., USE OF OSMODEHYDROFROZEN FRUIT CUBES IN YOGURT, Industrie alimentari, 1995, pp. 23-25

Authors: ERBA ML FORNI E COLONELLO A GIANGIACOMO R
Citation: Ml. Erba et al., INFLUENCE OF SUGAR COMPOSITION AND AIR DEHYDRATION LEVELS ON THE CHEMICAL-PHYSICAL CHARACTERISTICS OF OSMODEHYDROFROZEN FRUIT, Food chemistry, 50(1), 1994, pp. 69-73
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