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Pasqualone A, De Angelis D, Squeo G, et al. The Effect of the Addition of . Foods. 2019;8(10)doi: 10.3390/foods8100504.
Pasqualone, A., De Angelis, D., Squeo, G., Difonzo, G., Caponio, F., & Summo, C. (2019). The Effect of the Addition of . Foods (Basel, Switzerland), 8(10), . https://doi.org/10.3390/foods8100504
Pasqualone, Antonella, et al. "The Effect of the Addition of ." Foods (Basel, Switzerland) vol. 8,10 (2019). doi: https://doi.org/10.3390/foods8100504
Pasqualone A, De Angelis D, Squeo G, Difonzo G, Caponio F, Summo C. The Effect of the Addition of . Foods. 2019 Oct 16;8(10). doi: 10.3390/foods8100504. PMID: 31623204; PMCID: PMC6835562.
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Foods. 2019 Oct 16;8(10). doi: 10.3390/foods8100504.

The Effect of the Addition of .

Foods (Basel, Switzerland)

Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo

Affiliations

  1. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].
  2. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].
  3. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].
  4. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].
  5. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].
  6. Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. [email protected].

PMID: 31623204 PMCID: PMC6835562 DOI: 10.3390/foods8100504

Abstract

Historically cultivated in Apulia (Southern Italy),

Keywords: bioactive compounds; bread; focaccia; pizza; pulses; re-milled semolina; reofermentograph; rheological properties; sensory profile; texture

References

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Publication Types

Grant support