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Andrea Bresciani
Università degli Studi di Milano
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
Starch and Protein Features of Chestnut Flours and Their Use in Gluten-Free Products
Number of pages: 21
Posted: 28 May 2024
Andrea Bresciani,
Davide Russo
,
Mariasole CERVINI
,
Chiara Magni
,
Gianluca Giuberti
and
Alessandra Marti
Università degli Studi di Milano, Università degli Studi di Milano,
affiliation not provided to SSRN
, Università degli Studi di Milano,
affiliation not provided to SSRN
and Università degli Studi di Milano
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Abstract:
starch properties, protein interactions, baked snacks, fresh pasta
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