MOLFETTA, MARIAGRAZIA
MOLFETTA, MARIAGRAZIA
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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 |
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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 |