Frustace, Antonello
Frustace, Antonello
PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)
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Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits
2021 Dordoni, Roberta; Bassani, Andrea; Rossetti, Chiara; Garrido, G. D.; Frustace, Antonello; Spigno, Giorgia
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
2021 Cervini, M.; Frustace, Antonello; Garrido, G. D.; Rocchetti, Gabriele; Giuberti, Gianluca
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
2020 Giuberti, Gianluca; Bresciani, A.; Cervini, M.; Frustace, Antonello; Marti, A.
Data di pubblicazione | Titolo | Autore(i) | File |
---|---|---|---|
1-gen-2021 | Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits | Dordoni, Roberta; Bassani, Andrea; Rossetti, Chiara; Garrido, G. D.; Frustace, Antonello; Spigno, Giorgia | |
1-gen-2021 | Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient | Cervini, M.; Frustace, Antonello; Garrido, G. D.; Rocchetti, Gabriele; Giuberti, Gianluca | |
1-gen-2020 | Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics | Giuberti, Gianluca; Bresciani, A.; Cervini, M.; Frustace, Antonello; Marti, A. |