Pubblicazioni

Plant-derived food waste management, valorization, and recycling through sourdough fermentation

2024 - TRENDS IN FOOD SCIENCE & TECHNOLOGY
Pontonio, E.; Stringari, A.; Di Cagno, R.; Filannino, P.; Rizzello, C. G.; Polo, A.; Nikoloudaki, O.; Gobbetti, M.

Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

2019 - FOODS
Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa

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