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Publications by Sandro Sillani

Exploitation of Lettuce Waste Flour to Increase Bread Functionality: Effect on Physical, Nutritional, Sensory Properties and on Consumer Response

International Journal of Food Science and Technology

Manufacturing Engineering

English

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Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

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The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

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Effect of the Addition of Inulin on the Nutritional, Physical and Sensory Parameters of Bread

Brazilian Journal of Pharmaceutical Sciences

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

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Effect of Flaxseed Flour Incorporation on the Physical Properties and Consumer Acceptability of Cereal Bars

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Effect of Wheat Flour Protein Variations on Sensory Attributes, Texture and Staling of Taftoon Bread

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

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Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

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