Sfoglia per Autore
Physical and biotechnological approaches to improve the characteristics of gluten-free products
2008 A. Marti
Debranning process to improve quality and safety of wheat and wheat products
2009 G. Bottega, C. Cecchini, M.G. D’Egidio, A. Marti, M.A. Pagani
Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero
2009 G. Bottega, M. Mariotti, R. Caramanico, A. Marti, M.A. Pagani
Characterization of a rice-based pasta : comparison with conventional semolina pasta
2009 A. Marti, R. Caramanico, G. Bottega, K. Seetharaman, M.A. Pagani
Characteristics of cous cous samples prepared with different semolina and process parameters
2009 M.A. Pagani, G. Bottega, M. Mariotti, R. Caramanico, M. Lucisano, A. Marti
New approaches for semolina characterization
2009 A. Marti, G. Bottega, R. Caramanico, M.A. Pagani, K. Seetharaman
Prodotti ottenuti dalla decorticazione industriale del frumento tenero
2010 G. Bottega, R. Caramanico, M. Mariotti, A. Marti, M.A. Pagani
Rice Pasta Characterization : Comparison between Conventional and Extrusion-cooking Pasta-Making Process
2010 A. Marti, K. Seetharaman, M.A. Pagani
Characterization of Sorghum Flours and their Exploitation for Gluten-Free Pasta Making
2010 G. Bottega, A. Marti, S. Iametti, M.A. Pagani
Starch Characterization of Rice Pasta : Comparison between Extrusion-cooking and Conventional Pasta-Making Process
2010 A. Marti, R. Caramanico, K. Seetharaman, M.A. Pagani
Physical Approaches to Improve the Quality of Gluten-Free Pasta
2010 A. Marti
Investigating the structural organization of proteins and polysaccharides in starchy foods
2010 A. Barbiroli, S. Iametti, A. Marti, M.A. Pagani, P. Rasmussen, F. Bonomi
Investigation on starch and protein organization in semolina pasta
2010 A. Marti, M.A. Pagani, K. Seetharaman
Sorghum flour : characteristics and aptitude for gluten-free pasta making
2010 G. Bottega, M.A. Pagani, F. Bonomi, A. Marti, M.C. Casiraghi, A.E.O. Elkhalifa, P. Rasmussen, S. Iametti
Investigating of the structural organization of proteins and polysaccharides in rice pasta
2010 S. Iametti, A.G. Barbiroli, A. Marti, M.A. Pagani, P.S.S. Rasmussen, F. Bonomi
Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking
2010 A. Marti, K. Seetharaman, M.A. Pagani
PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
2010 A. Marti
Understanding starch organisation in gluten-free pasta from rice flour
2011 A. Marti, M.A. Pagani, K. Seetharaman
Characterizing starch structure in a gluten-free pasta by using iodine vapor as a tool
2011 A. Marti, M.A. Pagani, K. Seetharaman
Miglioramento delle caratteristiche di paste gluten-free mediante trattamenti termici
2011 A. Marti, M.A. Pagani
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