Pubblicazioni

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

2024 - FUTURE FOODS
Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, CARLO GIUSEPPE; Coda, Rossana

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages. A review

2015 - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Waters, DEBORAH M.; Mauch, Alexander; Coffey, Aidan; Arendt, ELKE K.; Zannini, Emanuele

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