Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Stella Plazzotta

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

Related publications

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

International Journal of Current Microbiology and Applied Sciences

English

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

International Journal of Food Science

English

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

Brazilian Journal of Pharmaceutical Sciences

English

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

Journal of Food Research

English

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

International Journal of Food Science and Technology

Manufacturing Engineering

English

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

Food Science and Technology International

Chemical Engineering

Manufacturing Engineering

English

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

Food Science and Technology

English

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

Ciencia e Agrotecnologia

English

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

Journal of Food Processing & Technology

English