Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread

Por Sanna, Manuela, Fois, Simonetta, Falchi, Giovanni, Campus, Marco, Roggio, Tonina, Catzeddu, Pasquale
Publicado no Food Sci Biotechnol (2018)

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Por Fois, Simonetta, Campus, Marco, Piu, Piero Pasqualino, Siliani, Silvia, Sanna, Manuela, Roggio, Tonina, Catzeddu, Pasquale
Publicado no Foods (2019)

Activation of Silent gal Genes in the lac-gal Regulon of Streptococcus thermophilus

Por Vaughan, Elaine E., van den Bogaard, Patrick T. C., Catzeddu, Pasquale, Kuipers, Oscar P., de Vos, Willem M.
Publicado em 2001