Pubblicazioni

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

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

2015 - FOOD MICROBIOLOGY
Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.

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