Pubblicazioni

Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications

2017 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Coda, Rossana; Kianjam, Maryam; Pontonio, Erica; Verni, Michela; Di Cagno, Raffaella; Katina, Kati; Rizzello, Carlo Giuseppe; Gobbetti, Marco

Improvement of the protein quality of wheat bread through faba bean sourdough addition

2017 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati

Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria

2017 - FRONTIERS IN MICROBIOLOGY
Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana

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