Pubblicazioni

Legumes as functional ingredients in gluten-free bakery and pasta products

2017 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
Foschia, Martina; Horstmann, Stefan W.; Arendt, Elke K.; Zannini, Emanuele

Correlation of flavor profile to sensory analysis of bread produced with different Saccharomyces cerevisiae originating from the baking and beverage industry

2017 - CEREAL CHEMISTRY
Heitmann, Mareile; Zannini, Emanuele; Axel, Claudia; Arendt, Elke

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