1. Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation;M Mariotti;Food Sci-Tech Brazil,2014
2. Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation;A Reale;Food Sci-Tech Brazil,2016
3. Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation;A Osimani;Innov Food Sci Emerg,2018
4. Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine;T Wandersleben;Food Sci-Tech Brazil,2018
5. Sensory-driven development of protein-enriched rye bread and cream cheese for the nutritional demands of older adults;X Song;Nutrients,2018