1.Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

作　　者：Carola Cappa ;Monica Laureati ;Maria Cristina Casiraghi 等

出　　处：Foods. 2021 ;10(1):91.doi:10.3390/foods10010091

出版社：MDPI Publishing

文章 ID：257993931

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2.Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

作　　者：Alida Musatti ;Carola Cappa ;Chiara Mapelli 等

出　　处：Foods. 2020 ;9(1):89-98.doi:10.3390/foods9010089

出版社：MDPI Publishing

文章 ID：257043976

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3.Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

作　　者：Susanna Buratti ;Carola Cappa ;Simona Benedetti 等

出　　处：Foods. 2020 ;9(5):607-623.doi:10.3390/foods9050607

出版社：MDPI Publishing

文章 ID：257045325

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4.5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

作　　者：Gabriella Giovanelli ;Carola Cappa

出　　处：Foods. 2021 ;10(2):1-16.doi:10.3390/foods10020417

出版社：MDPI Publishing

文章 ID：259208637

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5.Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

作　　者：Carola Cappa ;Mara Lucisano

出　　处：Foods. 2016 ;5(4):69.doi:10.3390/foods5040069

出版社：MDPI Publishing

文章 ID：187792837

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6.Exploring the Role of Acacia ( Acacia seyal) and Cactus ( Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

作　　者：Shahzad Hussain ;Mohamed Saleh Alamri ;Abdellatif A. Mohamed 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091208

出版社：MDPI Publishing

文章 ID：1037518438

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7.Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

作　　者：Gokcen Kahraman ;Sebnem Harsa ;Maria Cristina Casiraghi 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020199

出版社：MDPI Publishing

文章 ID：1036565389

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	Abdellatif A. Mohamed	1篇
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