檢索結果 - Virgilio Giannone

  • Showing 1 - 3 results of 3
Refine Results
  1. 1
    A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

    A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 由 Virgilio Giannone, Maria Rosaria Lauro, Alfio Spina, Antonella Pasqualone, L. Auditore, Ivana Puglisi, Giovanni Puglisi

    出版 2015
    獲取全文
    Artigo
    加到收藏夾
    Saved in:
  2. 2
    Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

    Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 由 Antonella Pasqualone, Barbara Laddomada, Alfio Spina, Aldo Todaro, Carlos Guzmán, Carmine Summo, Giovanni Mita, Virgilio Giannone

    出版 2017
    獲取全文
    Artigo
    加到收藏夾
    Saved in:
  3. 3
    Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

    Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 由 Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, Aldo Todaro, Biagio Pecorino, Carmine Summo, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone

    出版 2017
    獲取全文
    Artigo
    加到收藏夾
    Saved in:

檢索工具: