All Stories

  1. Flax and wattle seed powders enhance volume and softness of gluten-free bread

    Article • Food Science and Technology International, August 2018, SAGE Publications

    Luca Serventi

  2. Composition of legume soaking water and emulsifying properties in gluten-free bread

    Article • Food Science and Technology International, December 2017, SAGE Publications

    Luca Serventi

  3. Nutritional and sensory challenges of gluten-free bakery products: a review

    Article • International Journal of Food Sciences and Nutrition, September 2017, Taylor & Francis

    Luca Serventi

  4. Products of chickpea processing as texture improvers in gluten-free bread

    Article • Food Science and Technology International, June 2017, SAGE Publications

    Luca Serventi