✦ LIBER ✦

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

✍ Scribed by Francesco Caponio; Carmine Summo; Antonella Pasqualone; Maria T. Bilancia

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Quality of the lipid fraction of Italian

✍ Francesco Caponio; Carmine Summo; Debora Delcuratolo; Antonella Pasqualone 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 102 KB

Effect of baking improvers on the qualit

✍ Obadina, A. O.; Oyewole, O. B.; Olaniyi, G. 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 192 KB

Evaluation of Antioxidant Activity of Gr

✍ S. Mildner-Szkudlarz; R. Zawirska-Wojtasiak; W. Obuchowski; M. Gośliński 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 339 KB

Evaluation of the nutritional quality of

✍ Francesco Caponio; Carmine Summo; Maria Lisa Clodoveo; Antonella Pasqualone 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 288 KB

Evolution of the oxidative and hydrolyti

✍ Francesco Caponio; Carmine Summo; Vito M. Paradiso; Antonella Pasqualone; Tommas 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB

Effects of Endogenous Flour Lipids on th

✍ Papantoniou, Eleni; Hammond, Eugene W.; Tsiami, Amalia A.; Scriven, Fiona; Gordo 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 198 KB