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Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler
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Legame tra le misure reologiche lattodinamometriche e di conducibilità termica per il controllo del processo di coagulazione del latte
No full textImprovement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties
No full textRheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content
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Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties
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