TREVISAN, Sara
TREVISAN, Sara
DIPARTIMENTO DI BIOTECNOLOGIE
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An overview of expected glycaemic response of one ingredient commercial gluten free pasta
2019-01-01 Trevisan, Sara; Pasini, Gabriella; Simonato, Barbara
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties.
2019-01-01 Simonato, Barbara; Trevisan, Sara; Tolve, Roberta; Favati, Fabio; Pasini, Gabriella
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment
2018-01-01 Visioli, G.; Vamerali, T.; Dal Cortivo, C.; Trevisan, S.; Simonato, B.; Pasini, G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| An overview of expected glycaemic response of one ingredient commercial gluten free pasta | 1-gen-2019 | Trevisan, Sara; Pasini, Gabriella; Simonato, Barbara | |
| Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. | 1-gen-2019 | Simonato, Barbara; Trevisan, Sara; Tolve, Roberta; Favati, Fabio; Pasini, Gabriella | |
| Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment | 1-gen-2018 | Visioli, G.; Vamerali, T.; Dal Cortivo, C.; Trevisan, S.; Simonato, B.; Pasini, G. |