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Publications by Stefano D’Amico

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of Food Quality

English

Nutritional Properties of Various Oat and Naked Oat Cultivars

English

Related publications

Stimulation of Gluten-Free Sourdough Fermentation

Acta Alimentaria

English

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English

Influence of Different Flours and Starches on Gluten-Free Bread Aroma

Journal of Food Science and Technology

English

Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

Journal of Food and Dairy Sciences

English

The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread

European Food Research and Technology

Manufacturing Engineering

English

Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

Nippon Shokuhin Kagaku Kogaku Kaishi

English

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

LWT - Food Science and Technology

English

Response Surface Methodology for Investigating the Effects of Sourdough Fermentation Conditions on Iranian Cup Bread Properties

Multidisciplinary

English

Erratum To: Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and Bioprocess Technology

Manufacturing Engineering

Process Chemistry

English