Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

by Viola Galli, Manuel Venturi, Niccolò Pini, Lisa Granchi
Published 2020-09-01

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

by Manuel Venturi, Viola Galli, Niccolò Pini, Simona Guerrini, Lisa Granchi
Published 2019-06-01