Italian Bakery Products-Reference-Cited by-同舟云学术

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Italian Bakery Products

Published:2014-06-06 Issue: Volume: Page:685-721
ISSN:
Container-title:Bakery Products Science and Technology
language:
Short-container-title:

Author:

Pagani M. A.,Lucisano Mara,Mariotti Manuela

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118792001.ch40/fullpdf

Reference81 articles.

1. Qualità panificatoria di miscele di sfarinati di frumento duro con farine di frumento tenero;Boggini;Tec Molitoria,1997

2. Bread making quality of durum wheat genotypes with some novel glutenin subunit composition;Boggini;J Cereal Sci,1995

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aplicación de un recubrimiento de almidón de maíz en masa de pizza precocida;Ciencia, Docencia y Tecnología;2023-10-03

2. Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough;LWT;2023-03

3. The effect of kneading speed on breadmaking from unrefined wheat flour dough;European Food Research and Technology;2021-11-06

4. Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder;Scientific Reports;2020-10-29

5. Textural Characteristics of Italian Foods;Textural Characteristics of World Foods;2020-01-03

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