Authors:
SCHIRALDI A
PIAZZA L
BRENNA O
VITTADINI E
Citation: A. Schiraldi et al., STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB - CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE-PROTEINS, Journal of thermal analysis, 47(5), 1996, pp. 1339-1360
Citation: E. Vittadini et al., THERMOMECHANICAL CHANGES DURING REHEATING PIZZA SHELLS AS RELATED TO HEATING METHOD, Journal of food science, 61(5), 1996, pp. 990-994