Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

por Schettino, Rosa, Pontonio, Erica, Rizzello, Carlo Giuseppe
Publicado 2019

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

por Schettino, Rosa, Pontonio, Erica, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Publicado 2020

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

por Schettino, Rosa, Verni, Michela, Acin-Albiac, Marta, Vincentini, Olimpia, Krona, Annika, Knaapila, Antti, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Coda, Rossana
Publicado 2021