Auteur Falcone, P. M.
Documents disponibles écrits par cet auteur (3)
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Chillo, S., Auteur ; Laverse, J., Auteur ; Falcone, P. M., Auteur |Six gluten-free spaghetti typologies in base of amaranthus flour were produced, using two types of gluten substitutes, carboxymethylcellulose sodium salt (CMC) at three different percentages, 0.1% (LCMC), 0.2% (MCMC), 0.3% (HCMC) and pregelatini[...]
Article : texte imprimé
Chillo, S., Auteur ; Laverse, J., Auteur ; Falcone, P. M., Auteur |The quality of three gluten free spaghetti typologies, made from amaranthus flour plus the addition of quinoa (CQA), broad bean (CBA) or chick pea (CCA), was investigated. The quality of the produced spaghetti was compared to that of spaghetti m[...]
Article : texte imprimé
Del Nobile, M. A., Auteur ; Chillo, S., Auteur ; Falcone, P. M., Auteur |The changes in the fundamental textural properties of the Canestrello Pugliese cheese, during ripening, were studied, accounting for the internal and external portions of the cheese. The cheese was ripened at 12–14 °C and 80% relative humidity a[...]
