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Giuditta Alfonsi

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The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intoleranceRaffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Research in Microbiology|July 18, 2006
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feedingMaria De Angelis, Sonya Siragusa, Mariagrazia Berloco, et al.
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Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intoleranceRaffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Research in Microbiology|July 18, 2006
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feedingMaria De Angelis, Sonya Siragusa, Mariagrazia Berloco, et al.
Pageof 1