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Results: 5

Authors: Rao, VK Mulvaney, SJ Dexter, JE Edwards, NM Peressini, D
Citation: Vk. Rao et al., Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance, J CEREAL SC, 34(2), 2001, pp. 215-232

Authors: Edwards, NM Peressini, D Dexter, JE Mulvaney, SJ
Citation: Nm. Edwards et al., Viscoelastic properties of durum wheat and common wheat dough of differentstrengths, RHEOL ACT, 40(2), 2001, pp. 142-153

Authors: Borko, H Peressini, D Romagnano, L Knuth, E Willis-Yorker, C Wooley, C Hovermill, J Masarik, K
Citation: H. Borko et al., Teacher education does matter: A situative view of learning to teach secondary mathematics, EDUC PSYCH, 35(3), 2000, pp. 193-206

Authors: Peressini, D Sensidoni, A Pollini, CM De Cindio, B
Citation: D. Peressini et al., Rheology of wheat doughs for fresh pasta production: Influence of semolina-flour blends and salt content, J TEXT STUD, 31(2), 2000, pp. 163-182

Authors: Sensidoni, A Peressini, D Pollini, CM
Citation: A. Sensidoni et al., Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment, J SCI FOOD, 79(2), 1999, pp. 317-322
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