SALA, MARIANNA
SALA, MARIANNA
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Risultati 1 - 7 di 7 (tempo di esecuzione: 0.0 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
Chickpea cooking water: a by-product for sustainable tailored food applications
2024 M. Sala, A.G. Barbiroli, C. Cappa
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