Pubblicazioni

Lachancea fermentati FST 5.1. An alternative to baker's yeast to produce low FODMAP whole wheat bread

2021 - FOOD & FUNCTION

Ispiryan, Lilit; Borowska, MaÅgorzata; Sahin, Aylin W.; Zannini, Emanuele; Coffey, Aidan; Arendt, Elke K.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 - FOOD & FUNCTION

Rizzello, Carlo Giuseppe; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco