Search Results - "Fenu, Paolo A.M."
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Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage
Published in Food science & technology (01-12-2015)“…The effects of xanthan (XG) and guar gum (GG), used at 2 different concentrations (1.5 and 2.5%), upon changes in microbiological growth, chemical–physical and…”
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Journal Article -
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Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage
Published in Die Nahrung (01-12-2003)“…The results of a study on the evolution of phenolic compounds, colour and antioxidant activity in two industrial red myrtle liqueurs during storage in bottles…”
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Journal Article