selected publications
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article
- Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran. Journal of Food Science and Technology. 2016
- Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. International Journal of Food Science and Technology. 2014
- Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti. International Journal of Food Science and Technology. 2013