Tesi curate
| Titolo | Anno accademico | Corso di studi |
|---|---|---|
| DEVELOPMENT AND SENSORY EVALUATION OF TEFF BASED FRESH PASTA | 2025 | MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Wet extrusion process on cereals. | 2024 | MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Valorization of agri-food leftovers to obtain potential functional products | 2024 | MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Development of baked products enriched with grape pomace and carob: sensory evaluation and antioxidant content | 2024 | MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |