Please use this identifier to cite or link to this item:
Title: Effect of formulation (with focus on gluten free products) on rheological and structural properties of pasta and bread
Authors: Littardi, Paola
Publisher: Università degli Studi di Parma. Dipartimento di Scienze degli alimenti e del farmaco
Document Type: Doctoral thesis
Data: Mar-2019
Rights: © Paola Littardi, 2019
Appears in Collections:Scienze degli alimenti. Tesi di dottorato

Files in This Item:
File Description SizeFormat 
PhD Thesis_ Paola Littardi.pdfTesi di dottorato3.16 MBAdobe PDFView/Open
Didactic activities attended by Paola Littardi during the PhD.pdf
  Until 2100-01-01
Relazione finale attività di dottorato205.6 kBAdobe PDFView/Open Request a copy

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.