Pubblicazioni

Novel insights on the functional/nutritional features of the sourdough fermentation

2019 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G.

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS
Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights

2019 - FRONTIERS IN NUTRITION
Verni, M.; Rizzello, C. G.; Coda, R.

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma