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Alessio Cappelli - Professore a contratto - Università degli Studi di Firenze - Scuola di Agraria | LinkedIn
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PDF) A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies | Enrico Cini - Academia.edu
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XXXIII ciclo: Alessio Cappelli | Persone | DAGRI - Dottorato di Ricerca in Gestione Sostenibile delle Risorse Agrarie, Forestali e Alimentari - UniFI
Sustainability | Free Full-Text | Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production
Alessio CAPPELLI | PhD in Sustainable Management of Agricultural, Forestry and Food resources | PhD in sustainable management of agricultural, forestry and food resources | University of Florence, Florence | UNIFI
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscui
Alessio CAPPELLI | PhD in Sustainable Management of Agricultural, Forestry and Food resources | PhD in sustainable management of agricultural, forestry and food resources | University of Florence, Florence | UNIFI
How to make pizza dough—without yeast | Science | AAAS
Alessio CAPPELLI | PhD in Sustainable Management of Agricultural, Forestry and Food resources | PhD in sustainable management of agricultural, forestry and food resources | University of Florence, Florence | UNIFI
Frontiers | Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Alessio Cappelli - London, England, United Kingdom | Professional Profile | LinkedIn
Book HG Hotel Cappelli in Montecatini Terme | Hotels.com
INTERVISTA AL DIRETTORE DEL CENTRO DON ORIONE DI BERGAMO, DON ALESSIO CAPPELLI POSITIVO AL COVID - Roma Sociale