Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
María Laura Deseta, Osvaldo E. Sponton, Melina Erben +6
Food Research International
Proteins in Food Systems
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
Antonella Pasqualone, Michela Costantini, Rossella Labarbuta +1
LWT
Food composition and properties