Sfoglia per Autore TAGLIASCO, MARIANNA
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough
2020-01-01 Federici, E.; Jones, O. G.; Selling, G. W.; Tagliasco, M.; Campanella, O. H.
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient
2021-01-01 Tagliasco, M.; Fogliano, V.; Pellegrini, N.
Innovative approach to design cereal-based product with low glycemic response
2021-01-01 Tagliasco, Marianna; Pellegrini, Nicoletta
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing
2022-01-01 Tagliasco, Marianna; Tecuanhuey Lopez, Maria; Reynard, Reynard; Zuliani, Rachel; Capuano, Edoardo; Pellegrini, Nicoletta
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making
2022-01-01 Tagliasco, M.; Tecuanhuey, M.; Reynard, R.; Zuliani, R.; Capuano, E.; Pellegrini, N.
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making
2022-01-01 Tagliasco, M.; Tecuanhuey, M.; Reynard, R.; Zuliani, R.; Pellegrini, N.; Capuano, E.
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
2022-01-01 Tagliasco, Marianna; Pellegrini, Nicoletta
Sfridi della pasta come ingrediente innovativo l’effetto della temperatura di essiccazione sulla loro funzionalità
2023-01-01 Tagliasco, Marianna; Pellegrini, Nicoletta; Fogliano, Vincenzo
27th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
2023-01-01 Tagliasco, Marianna; Pellegrini, Nicoletta
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system
2024-01-01 Tagliasco, M.; Font, G.; Renzetti, S.; Capuano, E.; Pellegrini, N.
Innovative approach to design cereal-based product with low glycemic response
2024-05-05 Tagliasco, Marianna
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