Pubblicazioni

Design of a “clean-label” gluten-free bread to meet consumers demand

2021 - FOODS
Montemurro, M.; Pontonio, E.; Rizzello, C. G.

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS
Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS
Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

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