00951nam0-22003131i-450 99000162899040332120190529131317.0000162899FED01000162899(Aleph)000162899FED0100016289920030910d1996----km-y0itay50------baengCharacterization of leavened doughs for pizza in NaplesSalvatore Coppola, Olimpia Pepe, Paolo Masi ...s.l....1996.p. 160-16230 cmEstr. da: Adv. food sci. (CMTL), 18(5-6),1996.Tecnologia alimentare664Coppola,SalvatoreMasi,Paolo<1953- >Pepe,OlimpiaITUNINARICAUNIMARCLG99000162899040332160 OP. 156/26FAGBCFAGBCCharacterization of leavened doughs for pizza in Naples366838UNINA