BOTTEGA, GABRIELLA

BOTTEGA, GABRIELLA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 2018 R. CaramanicoA. MartiG. BottegaC. CappaM. LucisanoM.A. Pagani + Article (author) -
From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread 2015 A. MartiG. BottegaL. FranzettiM.A. Pagani + Article (author) -
Wheat milling and flour quality evaluations 2014 M.A. PaganiG. BottegaA. Marti Book Part (author) -
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough 2014 A. MartiG. BottegaM.C. CasiraghiF. FaoroS. IamettiM.A. Pagani Article (author) -
Effect of physical treatments on wheat fine bran 2013 A. MartiG. BottegaS. IamettiM. MarengoM. MirianiM.A. PaganiF. Bonomi Conference Object -
Indagine sul DANNO TERMICO della pasta secca e sue relazioni con le caratteristiche della MATERIA PRIMA e delle condizioni di PROCESSO 2013 A. MartiG. BottegaM.A. Pagani + Article (author) -
Improvement of gluten-free bread by using a new sourdough-process from wheat dough 2013 A. MartiG. BottegaL. FranzettiM.A. Pagani + Book Part (author) -
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions 2013 A. MartiR. CaramanicoG. BottegaM.A. Pagani Article (author) -
Influenza dei trattamenti termici sulla materia prima nella produzione di pasta gluten-free di riso 2012 A. MartiR. CaramanicoG. BottegaM.A. Pagani Article (author) -
Effect of enzymatic treatment on high fibre ingredients 2012 G. BottegaA. MartiM.C. CasiraghiS.IamettiM.A. Pagani Book Part (author) -
How to make up for missing gluten in gluten-free foods? 2012 Alessandra MartiGabriella BottegaMaria Ambrogina Pagani + Conference Object -
CHARACTERISTICS OF WHEAT AND RYE BRAN FRACTIONS OBTAINED BY DEBRANNING 2012 G. BottegaA. MartiR. CaramanicoM.A. Pagani + Conference Object -
Technology of baked goods 2012 M.A. PaganiG. BottegaM. Mariotti Book Part (author) -
Wheat germ stabilisation: heat treatment or sourdough fermentation? An industrial case 2012 G. BottegaA. MartiS. LimboM.A. Pagani + Book Part (author) -
Functional and rheological characteristics of semolina enriched with immature grains 2012 M.C. CasiraghiG. BottegaM.A. Pagani + Book Part (author) -
Effect of thermal treatments on rice flour and cooking behavior of rice pasta 2012 A. MartiR. CaramanicoG. BottegaM.A. Pagani Conference Object -
Macromolecular and rheological properties of Italian waxy wheat 2011 R. CaramanicoG. BottegaA. BarbiroliS. IamettiM.A. Pagani + Conference Object -
La decorticazione? Anche per il frumento tenero 2011 G. BottegaA. MartiR. CaramanicoM.A. Pagani Article (author) -
Characterization of Sorghum Flours and their Exploitation for Gluten-Free Pasta Making 2010 G. BottegaA. MartiS. IamettiM.A. Pagani Conference Object -
Different technological approaches to reduce the glycemic index of bread 2010 M. C. CasiraghiS. IamettiG. BottegaM. A. Pagani Conference Object -