Pubblicazioni

Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria-techno-functional, microbiological, and sensory characteristics

2022 - FOODS
Boeck, Theresa; Ispiryan, Lilit; Hoehnel, Andrea; Sahin, Aylin W; Coffey, Aidan; Zannini, Emanuele; Arendt, Elke K

Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

2019 - FOODS
Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa

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