SALA, MARIANNA
SALA, MARIANNA
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Processing strategies to enhance the functionality of a legume by-product and its application in vegan muffins
2025 M. Sala, 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
| Titolo | Data di pubblicazione | Autori | Tipo | File | Abstract |
|---|---|---|---|---|---|
| Processing strategies to enhance the functionality of a legume by-product and its application in vegan muffins | 2025 | M. SalaC. Cappa | Conference Object | - | |
| Food systems innovation and sustainability: Legume Cooking Water | 2025 | Marianna Sala | Conference Object | - | |
| Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking | 2024 | Bani, CorinneCappa, CarolaRestani, PatriziaSala, MariannaColombo, FrancescaMercogliano, FrancescaDi Lorenzo, Chiara | Article (author) | - | |
| Food System and sustainability | 2024 | Marianna Sala | Conference Object | - | |
| Chickpea cooking water: a by-product for sustainable tailored food applications | 2024 | Sala MariannaBarbiroli AlbertoCappa Cappa | Conference Object | - |