@article{Fanari_Desogus_Scano_Carboni_Grosso_2019, title={The Rheological Properties of Semolina Doughs: Influence of the Relative Amount of Ingredients}, volume={76}, url={https://www.cetjournal.it/index.php/cet/article/view/CET1976118}, DOI={10.3303/CET1976118}, journal={Chemical Engineering Transactions}, author={Fanari, Fabio and Desogus, Francesco and Scano, Efisio Antonio and Carboni, Gianluca and Grosso, Massimiliano}, year={2019}, month={Oct.}, pages={703-708}