Pubblicazioni

Past, present and future. The strength of plant-based dairy substitutes based on gluten-free raw materials

2018 - FOOD RESEARCH INTERNATIONAL
Jeske, Stephanie; Zannini, Emanuele; Arendt, Elke K.

Past, present and future. The strength of plant-based dairy substitutes based on gluten-free raw materials

2018 - FOOD RESEARCH INTERNATIONAL
Jeske, Stephanie; Zannini, Emanuele; Arendt, Elke K.

Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes

2017 - PLANT FOODS FOR HUMAN NUTRITION
Jeske, S; Zannini, E; Arendt, Ek

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