6 results on '"Lo Faro, Emanuela"'
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2. Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation
3. Polycaprolactone/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion, Grease Resistance, and Mechanical Properties
4. PCL/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion Mechanism and Resistance to Grease, and Tensile Stress
5. Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
6. Improvement of Paper Resistance against Moisture and Oil by Coating with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL)
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