검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA Journal of Food Engineering, 96(1), 97, 2010 |
| 2 |
Influence of repeated extrusions on some properties of non-conventional spaghetti Chillo S, Civica V, Iannetti M, Mastromatteo M, Suriano N, Del Nobile MA Journal of Food Engineering, 100(2), 329, 2010 |
| 3 |
A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti Chillo S, Iannetti M, Civica V, Suriano N, Mastromatteo M, Del Nobile MA Journal of Food Engineering, 94(3-4), 222, 2009 |