LAMACCHIA, CARMELA
LAMACCHIA, CARMELA
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Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index
2009-01-01 DI LUCCIA, Aldo; Lamacchia, Carmela; Mamone, G.; Picariello, G.; Trani, Antonio; Masi, P.; Addeo, F.
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability
2011-01-01 Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, S.; Terracone, C.; Trani, Antonio; DI LUCCIA, Aldo
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index | 1-gen-2009 | DI LUCCIA, Aldo; Lamacchia, Carmela; Mamone, G.; Picariello, G.; Trani, Antonio; Masi, P.; Addeo, F. | |
| Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability | 1-gen-2011 | Lamacchia, Carmela; Baiano, Antonietta; Lamparelli, S.; Terracone, C.; Trani, Antonio; DI LUCCIA, Aldo |