DAHDAH, Patricia
DAHDAH, Patricia
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Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
2024-01-01 Dahdah, Patricia; Cabizza, Roberto; Farbo, Maria Grazia; Fadda, Costantino; Del Caro, Alessandra; Montanari, Luigi; Hassoun, Georges; Piga, Antonio
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace
2024-01-01 Dahdah, P; Cabizza, R.; Farbo, M. G.; Fadda, C.; Mara, A.; Hassoun, G.; Piga, A.
Valorization of olive oil extraction by-products through functional breadmaking
2024-05-19 Dahdah, Patricia
Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali
2022-01-01 Dahdah, P.; Cabizza, R.; Piga, A.; Farbo, M. G.; Hassoun, G.; Fadda, C.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread | 1-gen-2024 | Dahdah, Patricia; Cabizza, Roberto; Farbo, Maria Grazia; Fadda, Costantino; Del Caro, Alessandra; Montanari, Luigi; Hassoun, Georges; Piga, Antonio | |
| Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace | 1-gen-2024 | Dahdah, P; Cabizza, R.; Farbo, M. G.; Fadda, C.; Mara, A.; Hassoun, G.; Piga, A. | |
| Valorization of olive oil extraction by-products through functional breadmaking | 19-mag-2024 | Dahdah, Patricia | |
| Valorizzazione di sottoprodotti dell’industria olearia attraverso la formulazione di prodotti da forno funzionali | 1-gen-2022 | Dahdah, P.; Cabizza, R.; Piga, A.; Farbo, M. G.; Hassoun, G.; Fadda, C. |