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Mostrando resultados 1 a 4 de 4
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | 27-sep-2018 | Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake | Krupa-Kozak, Urszula; Drabińska, Natalia; Rosell, Cristina M. CSIC ORCID ; Fadda, Costantino; Anders, Andrzej; Jeliński, Tomasz; Ostaszyk, Anita | artículo |
openAccess | | 2015 | Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour | Collar, Concha CSIC ORCID; Conte, Paola; Fadda, Costantino; Piga, Antonio | artículo |
openAccess | | 2014 | Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads | Collar, Concha CSIC ORCID; Jiménez, Teresa CSIC; Conte, Paola; Fadda, Costantino | artículo |
openAccess | | 17-mar-2016 | Techno-functional and nutritional performance of commercial breads available in Europe | Conte, Paola; Fadda, Costantino; Piga, Antonio; Collar, Concha CSIC ORCID | artículo |