The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

por Vurro, Francesca, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco, Pasqualone, Antonella
Publicado 2022

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

por Vurro, Francesca, Greco Miani, Marcello, Summo, Carmine, Caponio, Francesco, Pasqualone, Antonella
Publicado 2022

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

por Squeo, Giacomo, Latrofa, Vittoria, Vurro, Francesca, De Angelis, Davide, Caponio, Francesco, Summo, Carmine, Pasqualone, Antonella
Publicado 2023

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

por Pasqualone, Antonella, Vurro, Francesca, Wolgamuth, Erin, Yusuf, Salwa, Squeo, Giacomo, De Angelis, Davide, Summo, Carmine
Publicado 2023

The Large and Diverse Family of Mediterranean Flat Breads: A Database

por Pasqualone, Antonella, Vurro, Francesca, Summo, Carmine, Abd-El-Khalek, Mokhtar H., Al-Dmoor, Haneen H., Grgic, Tomislava, Ruiz, Maria, Magro, Christopher, Deligeorgakis, Christodoulos, Helou, Cynthia, Le-Bail, Patricia
Publicado 2022