Pubblicazioni

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

2022 - FOOD RESEARCH INTERNATIONAL
Costantini, A.; Da Ros, A.; Nikoloudaki, O.; Montemurro, M.; Di Cagno, R.; Genot, B.; Gobbetti, M.; Rizzello, CARLO GIUSEPPE

Application of sourdough in the production of fat- and salt-reduced puff pastry

2018 - EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.

Iranian wheat flours from rural and industrial mills. Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

2015 - FOOD MICROBIOLOGY
Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

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