The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity

por Gazza, Laura, Nocente, Francesca
Publicado 2023

Special Issue: Innovative Pasta with High Nutritional and Health Potential

por Gazza, Laura, Nocente, Francesca
Publicado 2022

Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

por Taddei, Federica, Galassi, Elena, Nocente, Francesca, Gazza, Laura
Publicado 2021

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

por Nocente, Francesca, Natale, Chiara, Galassi, Elena, Taddei, Federica, Gazza, Laura
Publicado 2021

Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity

por Nocente, Francesca, Galassi, Elena, Taddei, Federica, Natale, Chiara, Gazza, Laura
Publicado 2022

Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour

por Gazza, Laura, Galassi, Elena, Nocente, Francesca, Natale, Chiara, Taddei, Federica
Publicado 2022

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations

por Galassi, Elena, Gazza, Laura, Nocente, Francesca, Kouagang Tchakoutio, Phabiola, Natale, Chiara, Taddei, Federica
Publicado 2023