Links

Tools

Export citation

Search in Google Scholar

Formulation of pizza dough using short mixing time,Messa a punto di un preparato per ottenere impasti tipo pizza in brevissimi tempi di miscelazione

Journal article published in 2004 by A. Angioloni, C. Berti, M. Dalla Rosa ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

Full text: Unavailable

Question mark in circle
Preprint: policy unknown
Upload
Question mark in circle
Postprint: policy unknown
Upload
Question mark in circle
Published version: policy unknown
Upload