Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Por Cappa, Carola, Lucisano, Mara, Raineri, Andrea, Fongaro, Lorenzo, Foschino, Roberto, Mariotti, Manuela
Publicado no Foods (2016)

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Por Cappa, Carola, Laureati, Monica, Casiraghi, Maria Cristina, Erba, Daniela, Vezzani, Maurizio, Lucisano, Mara, Alamprese, Cristina
Publicado no Foods (2021)