Canali, G., Balestra, F., Glicerina, V., Pasini, F., Caboni, M. F., & Romani, S. (2020). Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking. J Food Sci Technol.

Canali, Giada, Federica Balestra, Virginia Glicerina, Federica Pasini, Maria Fiorenza Caboni, e Santina Romani. "Influence of Different Baking Powders On Physico-chemical, Sensory and Volatile Compounds in Biscuits and Their Impact On Textural Modifications During Soaking." J Food Sci Technol 2020.

Canali, Giada, et al. "Influence of Different Baking Powders On Physico-chemical, Sensory and Volatile Compounds in Biscuits and Their Impact On Textural Modifications During Soaking." J Food Sci Technol 2020.