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Publications prior to 2004
F. Balestra, B. Gabellini, A Gianotti, M Vallicelli, G. Pinnavaia,
Rheological, microstructural and fermentative characteristics
of Pizza doughs made by kamut flour, Book fo Abstracts,
Cerworld 21st, 13th ICC Cereal and Bread Congress, June, 15-18,
2008, Madrid, Spain.
