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Results:
1-7
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Results: 7
Authors:
PINNAVAIA G
PIZZIRANI S
Citation: G. Pinnavaia et S. Pizzirani, EVALUATION OF THE DEGREE OF GELATINIZATION OF STARCHY PRODUCTS BY WATER-HOLDING CAPACITY, Starke, 50(2-3), 1998, pp. 64-67
Authors:
MASTROCOLA D
LERICI CR
PIZZIRANI S
ROMANI S
Citation: D. Mastrocola et al., COMBINED TECHNIQUES IN AIR-DRYING OF FRUI T - PRETREATMENTS IN SOLUTIONS CONTAINING ETHANOL, Industrie alimentari, 36(360), 1997, pp. 721-725
Authors:
PIZZIRANI S
ROMANI S
ANESE M
BARBANTI D
Citation: S. Pizzirani et al., STUDY OF THE CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF ROASTED COFFEE AND COFFEE BREW, Industrie alimentari, 35(349), 1996, pp. 658-663
Authors:
PINNAVAIA GG
PIZZIRANI S
PAPOTTO EG
Citation: Gg. Pinnavaia et al., STUDY OF THE PRODUCTION FEASIBILITY OF AN EXTRUDED CHESTNUT FLOUR PRODUCT, Industrie alimentari, 34(341), 1995, pp. 977
Authors:
BARBANTI D
PIZZIRANI S
DALLAROSA M
Citation: D. Barbanti et al., THE FRYING OPERATION .2. CHEMICAL AND PHY SICOCHEMICAL MODIFICATIONS IN THE OIL, Industrie alimentari, 33(324), 1994, pp. 318-324
Authors:
FAGGI E
GARGANI G
PIZZIRANI C
PIZZIRANI S
SAPONETTO N
Citation: E. Faggi et al., CRYPTOCOCCOSIS IN DOMESTIC MAMMALS, Mycoses, 36(5-6), 1993, pp. 165-170
Authors:
SEVERINI C
PIZZIRANI S
ANESE M
LERICI CR
Citation: C. Severini et al., USE OF ETHANOL-ADDED SYRUPS IN FOOD VEGET ABLE CONCENTRATION BY DIRECT OSMOSIS, Industrie alimentari, 32(321), 1993, pp. 1220-1222
Risultati:
1-7
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