Pubblicazioni

A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

2023 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica

Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread

2023 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Verni, Michela; Wang, Yaqin; Clement, Heliciane; Koirala, Prabin; Rizzello, CARLO GIUSEPPE; Coda, Rossana

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma