Pubblicazioni

Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods

2016 - Fermented Foods in Health and Disease Prevention
Rizzello C., G; Coda, R.; Gobbetti, M.

Current status of salt reduction in bread and bakery products. A review

2016 - JOURNAL OF CEREAL SCIENCE
Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

2016 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Foschia, Martina; Horstmann, Stefan; Arendt, Elke K.; Zannini, Emanuele

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