MOLFETTA, MARIAGRAZIA
MOLFETTA, MARIAGRAZIA
Mostra
records
Risultati 1 - 3 di 3 (tempo di esecuzione: 0.004 secondi).
Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta
2025-01-01 Shao, Yuqi; Molfetta, Mariagrazia; Minervini, Fabio; Gänzle, Michael G.
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads
2021-01-01 Molfetta, M.; Celano, G.; Minervini, F.
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
2022-01-01 Molfetta, Mariagrazia; Morais, Etiele G.; Barreira, Luisa; Bruno, Giovanni Luigi; Porcelli, Francesco; Dugat-Bony, Eric; Bonnarme, Pascal; Minervini, Fabio
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta | 1-gen-2025 | Shao, Yuqi; Molfetta, Mariagrazia; Minervini, Fabio; Gänzle, Michael G. | |
| Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads | 1-gen-2021 | Molfetta, M.; Celano, G.; Minervini, F. | |
| Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation | 1-gen-2022 | Molfetta, Mariagrazia; Morais, Etiele G.; Barreira, Luisa; Bruno, Giovanni Luigi; Porcelli, Francesco; Dugat-Bony, Eric; Bonnarme, Pascal; Minervini, Fabio |