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Carola Cappa
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Carola Cappa
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Carola Cappa
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1
5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices
by
Gabriella Giovanelli
,
Carola
Cappa
Published 2021-02-01
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Article
2
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
by
Susanna Buratti
,
Carola
Cappa
,
Simona Benedetti
,
Gabriella Giovanelli
Published 2020-05-01
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Article
3
<i>Zymomonas mobilis</i> in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
by
Alida Musatti
,
Carola
Cappa
,
Chiara Mapelli
,
Cristina Alamprese
,
Manuela Rollini
Published 2020-01-01
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Article
4
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
by
Carola
Cappa
,
Mara Lucisano
,
Andrea Raineri
,
Lorenzo Fongaro
,
Roberto Foschino
,
Manuela Mariotti
Published 2016-10-01
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Article
5
Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
by
Carola
Cappa
,
Monica Laureati
,
Maria Cristina Casiraghi
,
Daniela Erba
,
Maurizio Vezzani
,
Mara Lucisano
,
Cristina Alamprese
Published 2021-01-01
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Article
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