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

Authors: VITTADINI E CHEN XJ CHINACHOTI P

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

Authors: VODOVOTZ Y VITTADINI E COUPLAND J MCCLEMENTS DJ CHINACHOTI P

Citation: Y. Vodovotz et al., BRIDGING THE GAP - USE OF CONFOCAL MICROSCOPY IN FOOD RESEARCH, Food technology, 50(6), 1996, pp. 74