Pubblicazioni

Recent advances in the use of sourdough biotechnology in pasta making

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

Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

2019 - FOODS
Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa

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