Pubblicazioni

Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications

2020 - FOODS
Hoehnel, A.; Bez, J.; Sahin, A. W.; Coffey, A.; Arendt, E. K.; Zannini, E.

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

2016 - FOOD RESEARCH INTERNATIONAL
Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M.; Arendt, Elke K.

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