Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time by Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Paolo Masi

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Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-nir Spectroscopy by Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Raffaele Romano, Paolo Masi

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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base by Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Alessandra Aiello, Raffaele Romano, Paolo Masi

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