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Piero Pasqualino Piu
Piero Pasqualino Piu
Chemistry
Food science
Starch
Pasteurization
digestible starch
5
Papers
24
Citations
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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough
2021
Foods
Simonetta Fois
Piero Pasqualino Piu
Manuela Sanna
Tonina Roggio
Pasquale Catzeddu
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Citations (1)
Relazione finale PAFASEF
2021
Pasquale Catzeddu
Simonetta Fois
Manuela Sanna
Piero Pasqualino Piu
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Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree
2019
Journal of Food Processing and Preservation
Mauro Fanari
Mauro Forteschi
Manuela Sanna
Piero Pasqualino Piu
Maria Cristina Porcu
Guy D’hallewin
Nicola Secchi
Manuel Zinellu
Luca Pretti
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Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
2019
Foods
Simonetta Fois
Marco Campus
Piero Pasqualino Piu
Silvia Siliani
Manuela Sanna
Tonina Roggio
Pasquale Catzeddu
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Citations (11)
Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough
2018
Lwt - Food Science and Technology
Simonetta Fois
Piero Pasqualino Piu
Manuela Sanna
Tonina Roggio
Pasquale Catzeddu
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Citations (9)
1