Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/39427| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ciaffi, Mario | en |
| dc.contributor.author | Tozzi, L. | en |
| dc.contributor.author | Lafiandra, D. | en |
| dc.date.accessioned | 2020-10-20T23:03:28Z | - |
| dc.date.available | 2020-10-20T23:03:28Z | - |
| dc.date.issued | 1996 | en |
| dc.identifier.uri | http://hdl.handle.net/2067/39427 | - |
| dc.title | Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters | en |
| dc.type | article | en |
| dc.relation.issn | 90352 | en |
| dc.relation.journal | CEREAL CHEMISTRY | en |
| dc.relation.firstpage | 346 | en |
| dc.relation.lastpage | 351 | en |
| dc.relation.numberofpages | 6 | en |
| dc.relation.conferencename | CEREAL CHEMISTRY | en |
| dc.relation.volume | 73 | en |
| dc.relation.issue | 73 | en |
| dc.type.miur | 262 | en |
| item.fulltext | No Fulltext | - |
| item.openairetype | article | - |
| item.cerifentitytype | Publications | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| crisitem.journal.journalissn | 0009-0352 | - |
| crisitem.journal.ance | E034389 | - |
| Appears in Collections: | A1. Articolo in rivista | |
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