Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese by Marcello Alinovi, Massimiliano Rinaldi, Germano Mucchetti

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Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition by Irene Fenga, Marcello Alinovi, Maria Paciulli, Germano Mucchetti, Emma Chiavaro

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Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread by Ottavia Parenti, Neamtallah Assaf, Marcello Alinovi, Massimiliano Rinaldi, Augusta Caligiani, Emma Chiavaro

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Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio by Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Germano Mucchetti, Marcello Alinovi, Margherita Dall'Asta, Gianluca Giuberti, Gianluigi Ardissino, Claudio Cipolat-Gotet, Andrea Summer, Giorgio Giraffa

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