Gianluca Carboni

Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs

Massimiliano Grosso, Francesco Desogus, Fabio Fanari, 2019 .

Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content

Massimiliano Grosso, Francesco Desogus, Fabio Fanari, 2019 .

The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients

Efisio Antonio Scano, Massimiliano Grosso, Francesco Desogus, 2019 .