Sfoglia per Autore WILHELM, MANFRED BRUNO
Mostrati risultati da 1 a 4 di 4
Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties
2022-01-01 Fanari, F.; Iacob, C.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M.
A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements
2022-01-01 Fanari, F.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M.
Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance
2021-01-01 Fanari, F.; Keller, J.; Desogus, F.; Grosso, M.; Wilhelm, M.
Durum wheat dough torque measurements: characterization and study of the mixing process parameters as a function of water and salt amounts
2021-01-01 Fanari, F.; Naue, I. F. C.; Desogus, F.; Grosso, M.; Wilhelm, M.
Mostrati risultati da 1 a 4 di 4
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