Pubblicazioni

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta

2025 - CURRENT RESEARCH IN FOOD SCIENCE

Stringari, Alessandro; Tlais, Ali Zein Alabiden; Polo, Andrea; Ameur, Hana; De Micheli, Tiziana; Aquaro, Nicoletta; Zannini, Emanuele; Gobbetti, Marco; Di Cagno, Raffaella