检索结果 - Virgilio Giannone

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  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
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  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
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    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
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