Freeze-dried Products Based on Walnuts: Interaction Between Fat Fraction and Dietary Fiber

by Roberta Dordoni, Guillermo Duserm Garrido, Alice Gruppi, Giorgia Spigno
Published 2019-06-01

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

by Mariasole Cervini, Alice Gruppi, Andrea Bassani, Giorgia Spigno, Gianluca Giuberti
Published 2021-04-01