S. Chillo

Influence of glycerol and chitosan on tapioca starch-based edible film properties

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model

Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents.

Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle

Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness