Pubblicazioni

Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro

2022 - FERMENTATION
Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R.

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY
Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

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