Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses.

Giovanelli, Gabriella; Bresciani, Andrea; Benedetti, Simona; Chiodaroli, Giulia; Ratti, Simona; Buratti, Susanna; Marti, Alessandra.

Afiliação

Giovanelli G; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Bresciani A; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Benedetti S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Chiodaroli G; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Ratti S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Buratti S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.
Marti A; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano via G. Celoria 2, 20133 Milan, Italy.

Foods ; 12(19)2023 Sep 26.

Article em En | MEDLINE | ID: mdl-37835230