Pubblicazioni

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

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

Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread

2021 - FOODS
Neylon, Emma; Arendt, Elke K.; Zannini, Emanuele; Sahin, Aylin W.

Improvement of the protein quality of wheat bread through faba bean sourdough addition

2017 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati

Impact of different beer yeasts on wheat dough and bread quality parameters

2015 - JOURNAL OF CEREAL SCIENCE
Heitmann, Mareile; Zannini, Emanuele; Arendt, Elke K.

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