Sfoglia per Autore
Evaluation of rice pasta properties through new and conventional methods
2009 M. Lucisano, M. Mariotti, C. Cappa, S. Luoto
Gluten-free baked products : optimization of formulation and process conditions
2009 C. Cappa
Identificazione e monitoraggio delle proprietà del pangrattato, quale ingrediente per la pasta ripiena = Methods for the characterization of breadcrumb, an important ingredient of stuffed pasta
2010 M. Mariotti, L. Fongaro, C. Cappa, M. Lucisano
Gluten free pasta: technology and quality evaluation.
2010 M. Mariotti, C. Cappa, M. Lucisano
Gluten-free Pasta : Technology and Quality Evaluation
2010 M. Mariotti, C. Cappa, M. Lucisano
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta
2010 M. Lucisano, C. Cappa, L. Fongaro, M. Mariotti
Rheological properties of gels obtained from gluten-free raw materials during a short term ageing
2011 C. Cappa, M. Lucisano, M. Mariotti
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products
2011 M. Mariotti, S. Iametti, C. Cappa, P. Rasmussen, M. Lucisano
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products
2011 M. Mariotti, C. Cappa, S. Iametti, M. Lucisano
Effectiveness of rice bran in delaying starch retrogradation during ageing
2012 M. Mariotti, C. Cappa, M. Lucisano
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour
2012 M. Lucisano, C. Cappa, L. Fongaro, M. Mariotti
Proprietà qualitative del pangrattato quale ingrediente per la pasta ripiena = Methods for the characterization of breadcrumb, as ingredient of stuffed pasta
2012 M. Mariotti, L. Fongaro, C. Cappa, M. Lucisano
GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS
2012 C. Cappa
Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing
2013 C. Cappa, M. Mariotti, M. Lucisano
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria
2013 V. Lavelli, M. Mariotti, C. Cappa, V. Bono
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
2013 C. Cappa, M. Lucisano, M. Mariotti
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality
2013 C. Cappa, M. Lucisano, M. Mariotti
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products
2013 C. Cappa, M. Lucisano, M. Mariotti
Valorization of wine-making by-products for developing innovative fruit jellies
2013 C. Cappa, M. Mariotti, V. Lavelli
Improving the baking aptitude of corn starch and rice flour by using high hydrostatic pressure treatments
2013 C. Cappa, M. Lucisano, G.V. Barbosa Canovas, M. Mariotti
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