Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?-Reference-Cited by-同舟云学术

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

Published:2020-05 Issue: Volume:99 Page:566-567
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Cappelli Alessio,Cini Enrico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference8 articles.

1. Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining;Cappelli;Journal of Cereal Science,2018

2. Improving whole wheat dough tenacity and extensibility: A new kneading process;Cappelli;Journal of Cereal Science,2019

3. Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour;Cappelli;Journal of Cereal Science,2020

4. Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics;Cappelli;Trends in Food Science & Technology,2020

5. Consolidated versions of the treaty on European union and the treaty on the functioning of the European union (C326/47);European Union,2012

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