Fanari F, Carboni G, Grosso M, Desogus F. Thermogravimetric Analysis of Different Semolina Doughs: Effect of Mixing Time and Gluten Content. Chemical Engineering Transactions [Internet]. 15Jun.2019 [cited 22Nov.2024];75:343-8. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET1975058