Pubblicazioni

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

2022 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Pontonio, E.; Montemurro, M.; Dingeo, C.; Rotolo, M.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G.

Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient

2022 - LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Perri, G.; Greco Miani, M.; Amendolagine, G.; Pontonio, E.; Rizzello, C. G.

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