TAGLIASCO, MARIANNA

TAGLIASCO, MARIANNA  

DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI  

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Titolo Data di pubblicazione Autore(i) File
26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology 1-gen-2022 Tagliasco, Marianna; Pellegrini, Nicoletta
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough 1-gen-2020 Federici, E.; Jones, O. G.; Selling, G. W.; Tagliasco, M.; Campanella, O. H.
Innovative approach to design cereal-based product with low glycemic response 1-gen-2021 Tagliasco, Marianna; Pellegrini, Nicoletta
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 1-gen-2022 Tagliasco, M.; Tecuanhuey, M.; Reynard, R.; Zuliani, R.; Pellegrini, N.; Capuano, E.
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making 1-gen-2022 Tagliasco, M.; Tecuanhuey, M.; Reynard, R.; Zuliani, R.; Capuano, E.; Pellegrini, N.
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient 1-gen-2021 Tagliasco, M.; Fogliano, V.; Pellegrini, N.
Role of cell wall integrity of wheat durum in modulating the starch digestibility during the bread processing 1-gen-2022 Tagliasco, Marianna; Tecuanhuey Lopez, Maria; Reynard, Reynard; Zuliani, Rachel; Capuano, Edoardo; Pellegrini, Nicoletta