Pubblicazioni

Sourdough âBigaâ fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model

2023 - NUTRIENTS

Costantini, Alice; Verni, Michela; Mastrolonardo, Federica; Rizzello, CARLO GIUSEPPE; Di Cagno, Raffaella; Gobbetti, Marco; Breedveld, Mario; Bruggink, Suzan; Lefever, Kristof; Polo, Andrea

Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta. Enhanced nutritional profile

2022 - JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hoehnel, Andrea; Bez, JÃ¼rgen; Petersen, Iben L; Amarowicz, Ryszard; JuÅkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K

Pubblicazioni

Sourdough âBigaâ fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model

Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta. Enhanced nutritional profile

Sourdough âBigaâ fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model