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PROCESSING FOR HEALTHY CEREAL FOODS
Project
Overview
Publications
Overview
Departments involved
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Principale
Type
PRIN2015 - PRIN bando 2015
Funder
MINISTERO DELL'ISTRUZIONE E DEL MERITO
External Organization
Funding Organization
Date/time interval
February 5, 2017 - February 4, 2020
Project duration
36 months
Publications
Outputs (2)
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane
TECNICA MOLITORIA
CHIROTTI
2021
Academic Article
Reserved Access
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
FOODS
MDPI
2020
Academic Article
Open Access
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