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26篇 您的检索式：作者名="Chillo S"

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	题名	作者	年代	出处	被引量
1	Influence of glycerol and chitosan on tapioca starch-based edible film properties 显示文摘	Chillo S Flores S Mastromatteo M	2008	Journal of Food Engineering2008，88，：	1
2	Glycemic response andglycemic index of semolina spaghetti enriched with barleyp-glucan显示文摘	Chillo S Ranawana D L Pratt M	2011	Nutrition2011，27，6：	1
3	Glycemic response and glycemic index of semolina spaghetti enriched with barley can显示文摘	Chillo S Ranawana D V Pratt M	2011	Nutrition2011，27，6：	1
4	lnfIuenee of the addi- tion of buckwheat flour and durum wheat bran on spaghetti quality显示文摘	Chillo S Laverse J Faleone P M	2008	Journal of Cereal Science2008，47，2：	1
5	Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric protein size distribution and extractability 显示文摘	LAMACCHIA C CHILLO S LAMPARELLI S	2010	J Food Eng2010，96，1：	1
6	Effects of spelt and wheat branon the performances of wheat gluten films显示文摘	Mastromatteo M Chillo S Buonoeore G G	2008	Journal of Food Engineering2008，88，2：	1
7	In fluence of glycerol and chitosan on tapioca starch-based edible film properties显示文摘	CHILLO S FLORES S MASTROMATTEO M	2008	Journal of Food Engineering2008，88，2：	1
8	Influence of glycerol and chitosan on tapioca starch-based edible film properties显示文摘	Chillo S Flores S Mastromatteo M	2008	J Food Eng2008，88，2：	1
9	Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods显示文摘	DEL NOBILE M A CHILLO S MENTANA A	2007	Journla of Food Engineering2007，78，3：	1
10	Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese显示文摘	Gammariello D Chillo S Mastromatteo M		0，，91：	1
11	Influ-ence of Glycerol and Chitosan on Tapioca Starch-based Edi-ble Film Properties显示文摘	CHILLO S FLORES S MASTROMATTEO M	2008	Journal of Food Engineering2008，88，2：	1
12	Use of the generalized Maxwell model for describing the stress relaxation behavior of solid - like foods 显示文摘	M A Del Nobilea S Chillo A Mentana A Baiano	2007	Journal of Food Engineering2007，78，：	1
13	Influence of the addition of buck wheat flour and durum wheat bran on spaghetti quality 显示文摘	Chillo S Laversea J Falconea P M	2008	Journal of Cereal Science2008，47，2：	1
14	Influence of glycerol and chitosan on tapioca starch-based edible film properties 显示文摘	Chillo S Flores S Mastromatteo M	2008	Journal of Food Engineering2008，88，2：	1
15	Influence of glycerol and chitosan on tapioca starch-based edible film properties 显示文摘	CHILLO S FLORES S MASTROMATTEO M	2008	Journal of Food Engineering2008，88，2：	1
16	Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods显示文摘	Del Nobile M A Chillo S Mentana A	2007	Journal of Food Engineering2007，78，：	1
17	Influ- ence of glycerol and ehitosan on tapioca starch-based edible film properties显示文摘	Chillo S Flores S Mastromatteo M	2008	Journal of Food Engineer- ing2008，88，2：	1
18	Influence of glycerol and chitosan on tapioca starch- based edible fihn properties 显示文摘	CHILLO S FLORES S MASTROMATIEO M	2008	Journal of Food Engineering2008，8，：	1
19	Influence of glycerol and chitosan on tapioca starch-based edible film properties 显示文摘	Chillo S Flores S Mastromatteo M	2008	Journal of Food Engineering2008，88，：	1
20	Amaranth, quinoa and oat doughs:mechanical and rheologi- calbehaviour,polymeric protein size distribution and extract- ability 显示文摘	LAMACCHIA C CHILLO S LAMPARELLI S	2010	J Food Eng2010，96，1：	1

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