Pubblicazioni

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

2022 - FOOD RESEARCH INTERNATIONAL
Costantini, A.; Da Ros, A.; Nikoloudaki, O.; Montemurro, M.; Di Cagno, R.; Genot, B.; Gobbetti, M.; Rizzello, CARLO GIUSEPPE

Grey zones of production. Discussing the technology of tools at the Lojanik quarry in west-central Serbia

2018 - JOURNAL OF LITHIC STUDIES
Petrovic Vera, Bogosavljevic; Petrovic, Anda; Galfi, Jovan; Jovanovic, Divna; Radonjic, Djordje

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