Alessio Cappelli - Professore a contratto - Università degli Studi di Firenze - Scuola di Agraria | LinkedIn
Frontiers | Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Scientists make yeast-free pizza dough that rises like the real thing | Live Science
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PDF) Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains
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
Alessio Cappelli - Professore a contratto - Università degli Studi di Firenze - Scuola di Agraria | LinkedIn
PDF) The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
Alessio Cappelli - Professore a contratto - Università degli Studi di Firenze - Scuola di Agraria | LinkedIn
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Alessio Cappelli - Chinese to Italian translator. Translation services in Law: Patents, Trademarks, Copyright - chinese, english, italian, freelance, translator, translation, proofreading
PDF) Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach | Enrico Cini - Academia.edu
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
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Alessio Cappelli - London, England, United Kingdom | Professional Profile | LinkedIn
Nutrition, Food Science and Technology
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