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.

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