ROMANO, GIULIA
ROMANO, GIULIA
DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI
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Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers
2020-01-01 Manzocco, L.; Romano, G.; Calligaris, S.; Nicoli, M. C.
Optimization of cooking for food service: matching quality and nutritional requirements as drivers for the development of innovative tools
2023-10-26 Romano, Giulia
Optimization of cooking for food service: matching sensory and nutritional requirements as drivers for development of innovative tools
2021-01-01 Romano, Giulia
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Modeling the effect of the oxidation status of the ingredient oil on stability and shelf life of low-moisture bakery products: The case study of crackers | 1-gen-2020 | Manzocco, L.; Romano, G.; Calligaris, S.; Nicoli, M. C. | |
| Optimization of cooking for food service: matching quality and nutritional requirements as drivers for the development of innovative tools | 26-ott-2023 | Romano, Giulia | |
| Optimization of cooking for food service: matching sensory and nutritional requirements as drivers for development of innovative tools | 1-gen-2021 | Romano, Giulia |