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Publications by Maria Ambrogina Pagani

Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

LWT - Food Science and Technology

English

Effect of Iodine in Semolina Matrices

Journal of Cereal Science

English

Quinoa Bitterness: Causes and Solutions for Improving Product Acceptability

Journal of the Science of Food and Agriculture

English

Bio-Functional and Structural Properties of Pasta Enriched With a Debranning Fraction From Purple Wheat

Health Professions

English

Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta

Journal of Food Quality

English

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