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12篇 您的检索式：作者名="Angioloni"

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		题名	作者	年代	出处	被引量
	1	Bread crumb quality as- sessment:a plural physical approach 显示文摘	Angioloni A Collar C	2009	Eu- rope Food Research Technology2009，229，：	1
	2	Effects of cysteine and mixing conditions on white/whole dough theological properties 显示文摘	Angioloni A Rosa M D	2007	Journal of Food Engineering2007，80，：	1
	3	Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples显示文摘	Clara Bollaín Alessandro Angioloni Concepción Collar	2005	Journal of Food Engineering2005，，3：	1
	4	Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile显示文摘	Alessandro Angioloni Concha Collar	2009	European Food Research and Technology2009，229，4：	1
	5	Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour显示文摘	ANGIOLONI A BALESTRA F PINNAVAIA G G	2008	Journal of Food Engineering2008，87，4：	1
	6	Physieochemieal and nutritional properties of reduced-calorie densityhigh-fibre breads显示文摘	Alessandro Angioloni A Coneha Collar C	2010	2010，，03：	1
	7	Effects of cysteine and mixing conditions on white/whole dough rheological properties显示文摘	ANGIOLONI A DALLAROSA M	2007	Food Engineering2007，80，1：	1
	8	Physicochemical and nutritional properties of reduced-caloric density high-fibrebreads显示文摘	Angioloni A Collar C	2011	LWT-Food Science and Technology2011，44，3：	1
	9	Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads显示文摘	Collar C Bollain C Angioloni A	2005	Journal of Food Engineering2005，70，4：	1
	10	Effects of cysteine and mixing conditions on white/whole dough rheological properties显示文摘	Alessandro Angioloni Marco Dalla Rosa	2006	Journal of Food Engineering2006，，1：	1
	11	Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour显示文摘	Angioloni A Balestra F Pinnavaia G G	2008	J Food Eng2008，87，：	1
	12	Relationships Between Dough and Bread Viscoelastic Properties in Enzyme Supplemented Wheat显示文摘	Clara Bollaín Alessandro Angioloni Concepción Collar	2006	Journal of Food Engineering2006，77，3：	1

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