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Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions

Formato, A.

Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions
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Testo

Title

Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions

Names

Formato, A.
Pepe, O.

Description

Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions / Formato A., Pepe O.

Tongue

INGLESE

Source

Risorse locali BiblioSar

ID

CAG0541230

Resources links

https://opac.regione.sardegna.it/SebinaOpac/resource/CAG0541230

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Italy / Distínguished according to the Extent / of all the States, Kingdomes, Republicks, / Dukedoms, Principalities &c. that / to at present Divide it. Most Humbly Inscribd / to the Right Hon. ble the / Earl of Strafford / Kn. t of the most noble / order of the Garter ec. / Revised by / Senex. 1719, in A new General Atlas of the World

Italy / Distínguished according to the Extent / of all the States, Kingdomes, Republicks, / Dukedoms, Principalities &c. that / to at present Divide it. Most Humbly Inscribd / to the Right Hon. ble the / Earl of Strafford / Kn. t of the most noble / order of the Garter ec. / Revised by / Senex. 1719, in A new General Atlas of the World
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Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions

Rheological analysis aimed to monitor the leavening process of pizza dough prepared under different conditions

Author : Formato, A.
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