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

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

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