Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake by Rebecca Sempio, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Jens Walter, Elke K. Arendt

Get full text

Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake by Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

Get full text

Optimising White Wheat Bread Fortification with Vitamin D₃ and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality by Sabrina Boudrag, Elke K. Arendt, Celia Segura Godoy, Aylin W. Sahin, Laura Nyhan, Kevin D. Cashman, Emanuele Zannini

Get full text

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta by Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno

Get full text

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of <i>Aspergillus oryzae</i> and <i>Rhizopus oligosporus</i> by Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin

Get full text