Concepedia

M Marocchini

MM

1

Publications

553

Citations

1

H-Index

2002

Active since

Affiliations

University of Ljubljana(Current)

M Marocchini is an author at University of Ljubljana specializing in food chemistry.

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Publications per year

2002–2002

1

Publications

1

Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 553 citations

Food Chemistry, Technological Properties, Tartary Buckwheat +1

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