Michela Costantini
2PUBLICATIONS
9CO-AUTHORS
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Publications (2)
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|Feb 15, 2022
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality.Antonella Pasqualone, Michela Costantini, Michele Faccia
|Dec 24, 2021
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.Michela Costantini, Martins Sabovics, Ruta Galoburda
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Frequent Collaborators
2 joint publications
Carmine Summo
2 joint publications
Antonella Pasqualone
1 joint publications
Martins Sabovics
1 joint publications
Ruta Galoburda
1 joint publications
Tatjana Kince
1 joint publications
Evita Straumite
1 joint publications
Michele Faccia
1 joint publications
Graziana Difonzo
1 joint publications
Francesco Caponio
