Pubblicazioni

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY
Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies

2019 - Flour and breads and their fortification in health and disease prevention
Verni, M.; Coda, R.; Rizzello, C. G.

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