GRASSO, ANTONIA
GRASSO, ANTONIA
AGRICOLTURA, ALIMENTAZIONE E AMBIENTE (Di3A)
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Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking
2022-01-01 Fallico, Biagio; Grasso, Antonia; Arena, Elena
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations
2024-01-01 Proetto, I.; Pesce, F.; Arena, E.; Grasso, A.; Parafati, L.; Fallico, B.; Palmeri, R.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking | 1-gen-2022 | Fallico, Biagio; Grasso, Antonia; Arena, Elena | |
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations | 1-gen-2024 | Proetto, I.; Pesce, F.; Arena, E.; Grasso, A.; Parafati, L.; Fallico, B.; Palmeri, R. |