Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mainardi, Stefania"'
Publikováno v:
In Food and Bioproducts Processing September 2017 105:147-156
Autor:
Fidaleo, Marcello a, Miele, Nicoletta A. b, ∗, Mainardi, Stefania c, Armini, Vincenzo d, Nardi, Roberto e, Cavella, Silvana b, d
Publikováno v:
In LWT - Food Science and Technology June 2017 79:242-250
Autor:
Mainardi, Stefania
Publikováno v:
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Recercat. Dipósit de la Recerca de Catalunya
instname
Universitat Politècnica de Catalunya (UPC)
Recercat. Dipósit de la Recerca de Catalunya
instname
Incoming
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7d356fb35cf4e1c65e6d39263c4bda7d
http://hdl.handle.net/2099.1/22526
http://hdl.handle.net/2099.1/22526
Autor:
Stefania Mainardi, Vincenzo Armini, Silvana Cavella, Nicoletta A. Miele, Marcello Fidaleo, Roberto Nardi
Publikováno v:
LWT - Food Science and Technology. 79:242-250
Refining of an anhydrous hazelnut and cocoa based paste for ice cream in a stirred ball mill was characterized in terms of energy use and product viscosity, particle size and sensory characteristics. With a specific milling power of 0.03 kW per kg of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17638908a64cd3e667a86b841ea38b77
https://doi.org/10.1016/j.lwt.2017.01.046
https://doi.org/10.1016/j.lwt.2017.01.046
Come muta la relazione che lega corpi e tecnologie? Come si modificano gli spazi che attraversa? Come leggere da una prospettiva intersezionale e di genere le trasformazioni in atto? Il libro affronta queste domande a partire da tre ambiti distinti m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ed46578830bc00ca7525eb48ae773d7f
http://hdl.handle.net/11585/635671
http://hdl.handle.net/11585/635671