SALA, MARIANNA
SALA, MARIANNA
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Risultati 1 - 7 di 7 (tempo di esecuzione: 0.001 secondi).
Physicochemical properties of chickpeas cooking water (Aquafaba): Effects of hydrothermal process conditions and clarification
2025 M. Sala, A. Barbiroli, G. Borgonovo, M. Rollini, C. Cappa
Processing strategies to enhance the functionality of a legume by-product and its application in vegan muffins
2025 M. Sala, C. Cappa
Riso Violet: approccio tecnologico per un compromesso fra rapidità di cottura e qualità nutrizionale = Violet Rice: a technological approach to balancing cooking time and nutritional quality
2025 M. Sala, C. Bani, P. Restani, C. Di Lorenzo, C. Cappa
Food systems innovation and sustainability: Legume Cooking Water
2025 M. Sala
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking
2024 C. Bani, C. Cappa, P. Restani, M. Sala, F. Colombo, F. Mercogliano, C. Di Lorenzo
Food System and sustainability
2024 M. Sala
Chickpea cooking water: a by-product for sustainable tailored food applications
2024 M. Sala, A.G. Barbiroli, C. Cappa