Sfoglia per Rivista ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG. A-FOOD RESEARCH AND TECHNOLOGY
Mostrati risultati da 1 a 3 di 3
Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC –II-
1999 Neri, A.; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro
Identification of Cocoa Butter Equivalents Added to Cocoa Butter I. An Approach by Fatty Acid Composition of the Triacylglycerol Sub-fractions Separated by Ag+-HPLC
1998 Neri, A.; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro
The sourdough microflora. Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdoughs and mixed fresh-cell starters
1996 Cossignani, Lina; Gobbetti, M.; Damiani, Pietro; Corsetti, A.; Simonetti, Maria Stella; Manfredi, G.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC –II- | 1999 | Neri, A.; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro | |
Identification of Cocoa Butter Equivalents Added to Cocoa Butter I. An Approach by Fatty Acid Composition of the Triacylglycerol Sub-fractions Separated by Ag+-HPLC | 1998 | Neri, A.; Simonetti, Maria Stella; Cossignani, Lina; Damiani, Pietro | |
The sourdough microflora. Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdoughs and mixed fresh-cell starters | 1996 | Cossignani, Lina; Gobbetti, M.; Damiani, Pietro; Corsetti, A.; Simonetti, Maria Stella; Manfredi, G. |
Mostrati risultati da 1 a 3 di 3
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