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Publications by G. Mauriello
Effect of Leavening Microflora on Pizza Dough Properties
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Proteolytic Activity of Staphylococcus Xylosus Strains on Pork Myofibrillar and Sarcoplasmic Proteins and Use of Selected Strains in the Production of 'Naples Type' Salami
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Related publications
Influence of Acidification on Dough Rheological Properties
Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and Its Impact on Crumb Characteristics
Kvasny Prumysl
Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread Properties
Journal of Probiotics & Health
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
Effect of Flour and Sugar Particle Size on the Properties of Cookie Dough and Cookie
Czech Journal of Food Sciences
Food Science
Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations
Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Pneumatic Conveying of Sugar: Effect on the Rheology of Cookie Dough
Carpathian Journal of Food Science and Technology
Food Science
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
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Manufacturing Engineering
Chemical Engineering
Biotechnology
