Pubblicazioni

Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

2023 - FOODS
Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E.

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

2021 - FOODS
De Pasquale, I.; Verni, M.; Verardo, V.; Gomez-Caravaca, A. M.; Rizzello, C. G.

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

2021 - FOODS
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS
Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS
Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe

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