All Stories

  1. Effect of continuous cooking on cooking water properties and pasta quality

    Article • Journal of the Science of Food and Agriculture, January 2019, Wiley

    Dr Donatella D Peressini

  2. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation

    Article • Journal of the Science of Food and Agriculture, October 2016, Wiley

    Dr Donatella D Peressini

  3. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

    Article • Journal of the Science of Food and Agriculture, May 2016, Wiley

    Dr Donatella D Peressini