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PDF) The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
personale non strutturato | Dipartimento | Dipartimento di Chimica 'Ugo Schiff' (DICUS) | UniFI
PDF) Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread | Silvia Mironeasa - Academia.edu
Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality | Journal of Agricultural Engineering
PDF) Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density
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PDF) Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production
ARCHITETTURA, CLASSE 4/S - Università degli Studi di Firenze