Author/Creator: Tuccio, Maria Grazia - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Tuccio, Maria Grazia

1. Technological functionality of composite flours from sorghum, tapioca and cowpea. (24th November 2021)

Authors:: Marchini, Mia; Marti, Alessandra; Tuccio, Maria Grazia; Bocchi, Elena; Carini, Eleonora
Journal:: International journal of food science & technology
Issue:: Volume 57:Number 8(2022)
Page Start:: 4736
Record Type:: Journal Article
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2. Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content. (15th February 2021)

Authors:: Parenti, Ottavia; Guerrini, Lorenzo; Zanoni, Bruno; Marchini, Mia; Tuccio, Maria Grazia; Carini, Eleonora
Journal:: Food chemistry
Issue:: Volume 338(2021)
Page Start:
Record Type:: Journal Article
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3. Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. (May 2021)

Authors:: Parenti, Ottavia; Carini, Eleonora; Marchini, Mia; Tuccio, Maria Grazia; Guerrini, Lorenzo; Zanoni, Bruno
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 142(2021)
Page Start:
Record Type:: Journal Article
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