Showing 1 - 11 results of 11 for search 'Francesco Desogus', query time: 0.09s Refine Results
  1. 1
    Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content
    Get full text
    Article
  2. 2
    Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs
    Get full text
    Article
  3. 3
    Heat Transfer Modeling in Soil Microwave Heating
    Get full text
    Article
  4. 4
    Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients
    Get full text
    Article
  5. 5
    Permittivity Measurements of Mixtures as a Function of their Composition for Microwave Heating Improving
    Get full text
    Article
  6. 6
    Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures
    Get full text
    Article
  7. 7
    Impact of Water and Flour Components in Dough Investigated Through Low-field Nuclear Magnetic Resonance
    Get full text
    Article
  8. 8
    The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients
    Get full text
    Article
  9. 9
    The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs
    Get full text
    Article
  10. 10
    Durum Wheat Dough Torque Measurements: Characterization and Study of the Mixing Process Parameters as a Function of Water and Salt Amounts
    Get full text
    Article
  11. 11
    Influence of Wheat Varieties, Mixing Time and Water Content on the Rheological Properties of Semolina Doughs
    Get full text
    Article
Search Tools: Get RSS Feed — Email this Search