A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

por Viola, Enrico, Buzzanca, Carla, Tinebra, Ilenia, Settanni, Luca, Farina, Vittorio, Gaglio, Raimondo, Di Stefano, Vita
Publicado 2023

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

por Bonacci, Sonia, Di Stefano, Vita, Sciacca, Fabiola, Buzzanca, Carla, Virzì, Nino, Argento, Sergio, Melilli, Maria Grazia
Publicado 2023