Academic Journal
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
| العنوان: | Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content |
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| المؤلفون: | Parenti O., Guerrini L., Zanoni B., Marchini M., Tuccio M. G., Carini E. |
| المساهمون: | Parenti, O., Guerrini, L., Zanoni, B., Marchini, M., Tuccio, M. G., Carini, E. |
| بيانات النشر: | Elsevier Ltd |
| سنة النشر: | 2021 |
| المجموعة: | Università di Parma: CINECA IRIS |
| مصطلحات موضوعية: | Settore AGRI-07/A - Scienze e tecnologie alimentari |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| Relation: | info:eu-repo/semantics/altIdentifier/wos/WOS:000580559700109; journal:FOOD CHEMISTRY; https://hdl.handle.net/11381/2881062 |
| DOI: | 10.1016/j.foodchem.2020.128120 |
| الاتاحة: | https://hdl.handle.net/11381/2881062 https://doi.org/10.1016/j.foodchem.2020.128120 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.45A42D33 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2020.128120 |
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