SERGIACOMO, ALESSIO
SERGIACOMO, ALESSIO
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products
2023 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. DI NUNZIO
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products
2023 S.M. Borgonovi, A. Sergiacomo, S. Iametti, A. Marti, M. DI NUNZIO
Titolo | Data di pubblicazione | Autori | Tipo | File | Abstract |
---|---|---|---|---|---|
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread | 2024 | S. M. BorgonoviS. IamettiA. MartiA. SergiacomoM. Di Nunzio | Conference Object | - | |
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products | 2023 | Sara Margherita BorgonoviStefania IamettiAlessandra MartiAlessio SergiacomoMattia Di Nunzio | Conference Object | - | |
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products | 2023 | Sara Margherita BorgonoviAlessio SergiacomoStefania IamettiAlessandra MartiMattia Di Nunzio | Conference Object | - |