Eleonora Carini

Eleonora Carini

Department of Food and Drugs, University of Parma
在 unipr.it 的电子邮件经过验证
被引用次数：2129
pasta bread physico-chemical properties 1H NMR relaxometry
Marco Montemurro

Marco Montemurro

Researcher at the Institute of Science of Food Production - CNR
在 ispa.cnr.it 的电子邮件经过验证
被引用次数：1660
Food quality Fermentation Food microbiology Bread Functional food
Nikolina Cukelj Mustac

Nikolina Cukelj Mustac

Associate Professor, Faculty of Food Technology and Biotechnology, University of Zagreb
在 pbf.unizg.hr 的电子邮件经过验证
被引用次数：864
Cereal Technology and Chemistry Bread Bioactives Cereal Product development Functional food products
Amir Amini Khoozani

Amir Amini Khoozani

Department of Food Science, University of Otago
在 postgrad.otago.ac.nz 的电子邮件经过验证
被引用次数：679
Resistant starch Prebiotics Dietary Fibers Fortification Bread
Silviu-Gabriel STROE

Silviu-Gabriel STROE

Stefan cel Mare University of Suceava
在 fia.usv.ro 的电子邮件经过验证
被引用次数：442
food rheology materials science statistical processing bread textures
Dr. Asuman Kaplan Evlice

Dr. Asuman Kaplan Evlice

Sivas Bilim ve Teknoloji Üniversitesi
在 sivas.edu.tr 的电子邮件经过验证
被引用次数：395
cereal quality cereal technology bulgur pasta bread
Rafael Audino Zambelli

Rafael Audino Zambelli

Federal University of Ceará, Food Engineering Department
在 ufc.br 的电子邮件经过验证
被引用次数：325
Starch Cereal Science Biomaterials Bread
Suvankul Ravshanov

Suvankul Ravshanov

Tashkent Institute of Chemical Technology
在 tkti.uz 的电子邮件经过验证
被引用次数：166
grain flour bread pasta
mustafa satouf

mustafa satouf

Mustafa SATOUF
在 kilis.edu.tr 的电子邮件经过验证
被引用次数：35
Food Engineering Bread Packaging pasta cookie
Celeste Verbeke

Celeste Verbeke

PhD student / Assistant at Ghent University
在 ugent.be 的电子邮件经过验证
被引用次数：5
food technology par-baking bread
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