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  1. 1
    Effect of water content on gelatinization functionality of flour from sprouted sorghum

    Effect of water content on gelatinization functionality of flour from sprouted sorghum von Chiodetti, Miriam, Tuccio, Maria Grazia, Carini, Eleonora


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  2. 2
    Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

    Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems von Basso, Federico, Ciuffarin, Francesco, Chiodetti, Miriam, Alinovi, Marcello, Carini, Eleonora, Barba, Luisa, Manzocco, Lara, Nicoli, Maria Cristina, Calligaris, Sonia


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