Sfoglia per Autore WILHELM, MANFRED BRUNO
Mostrati risultati da 1 a 3 di 3
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.
| Titolo | Data di pubblicazione | Autore(i) | Rivista | Editore |
|---|---|---|---|---|
| Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties | 1-gen-2022 | Fanari, F.; Iacob, C.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | - |
| A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements | 1-gen-2022 | Fanari, F.; Carboni, G.; Desogus, F.; Grosso, M.; Wilhelm, M. | FOOD AND BIOPROCESS TECHNOLOGY | - |
| Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance | 1-gen-2021 | Fanari, F.; Keller, J.; Desogus, F.; Grosso, M.; Wilhelm, M. | CHEMICAL ENGINEERING TRANSACTIONS | - |
Mostrati risultati da 1 a 3 di 3
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