In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough by Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu

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The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs by Nicola Secchi, Costantino Fadda, Massimo Piccinini, Ivo Pinna, Antonio Piga, Pasquale Catzeddu, Simonetta Fois

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Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties by Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu

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Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour by Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda

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Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains by Valentina Tolu, Cristina Fraumene, Angela Carboni, Antonio Loddo, Manuela Sanna, Simonetta Fois, Tonina Roggio, Pasquale Catzeddu

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Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina by Pasquale Catzeddu, Simonetta Fois, Valentina Tolu, Manuela Sanna, Angela Braca, Ilaria Vitangeli, Roberto Anedda, Tonina Roggio

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Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder by Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu

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