Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics
- DOI
- 10.3390/foods15203754
- Published
- 2026-10-21
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203754,
title = {Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics},
author = {Manuela Sanna and Valentina Tolu and Simonetta Fois and Marco Serra and Piero Pasqualino Piu and Daniela Piras and Vanna Sanna and Antonio Loddo and Tonina Roggio and Pasquale Catzeddu},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203754},
url = {https://doi.org/10.3390/foods15203754}
}RIS
TY - JOUR TI - Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics AU - Manuela Sanna AU - Valentina Tolu AU - Simonetta Fois AU - Marco Serra AU - Piero Pasqualino Piu AU - Daniela Piras AU - Vanna Sanna AU - Antonio Loddo AU - Tonina Roggio AU - Pasquale Catzeddu PY - 2026 JO - Foods DO - 10.3390/foods15203754 UR - https://doi.org/10.3390/foods15203754 ER -
APA
Sanna, M., Tolu, V., Fois, S., Serra, M., Piu, P. P., Piras, D., Sanna, V., Loddo, A., Roggio, T., & Catzeddu, P. (2026). Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics. Foods. https://doi.org/10.3390/foods15203754
Source records
- crossref · retrieved 2026-11-06T21:43:58.776Z