CARCELLI, ALESSANDRO
CARCELLI, ALESSANDRO
Dipartimento di Scienze degli Alimenti e del Farmaco
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A fibre syrup for the sugar reduction in fruit filling for bakery application
2022-01-01 Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.
Can a physically modified corn flour be used as fat replacer in a mayonnaise?
2020-01-01 Carcelli, A.; Crisafulli, G.; Carini, E.; Vittadini, E.
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization
2020-01-01 Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E.
Semi-solid fibre syrup for sugar reduction in cookies
2021-01-01 Carcelli, A.; Suo, X.; Boukid, F.; Carini, E.; Vittadini, E.
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content
2021-01-01 Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A fibre syrup for the sugar reduction in fruit filling for bakery application | 1-gen-2022 | Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E. | |
| Can a physically modified corn flour be used as fat replacer in a mayonnaise? | 1-gen-2020 | Carcelli, A.; Crisafulli, G.; Carini, E.; Vittadini, E. | |
| Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization | 1-gen-2020 | Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E. | |
| Semi-solid fibre syrup for sugar reduction in cookies | 1-gen-2021 | Carcelli, A.; Suo, X.; Boukid, F.; Carini, E.; Vittadini, E. | |
| Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content | 1-gen-2021 | Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E. |