Pubblicazioni

Lachancea fermentati FST 5.1. An alternative to baker's yeast to produce low FODMAP whole wheat bread

2021 - FOOD & FUNCTION
Ispiryan, Lilit; Borowska, Małgorzata; Sahin, Aylin W.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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