DALLA ROSA, MARCO
DALLA ROSA, MARCO
Scuola di Studi Superiori dell'Università degli Studi di Torino "Ferdinando Rossi"
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Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate cocoa coating on the quality of fresh cut oranges during storage
2022-01-01 Virginia Glicerina, Lorenzo Siroli, Ester Betoret,Giada Canali, Marco Dalla Rosa, Rosalba Lanciotti, Santina Romani
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE
2013-01-01 GLICERINA, VIRGINIA TERESA; BALESTRA, FEDERICA; DALLA ROSA, MARCO; ROMANI, SANTINA
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product
2022-01-01 Rossi, S; Parrotta, L; Gottardi, D; Glicerina, VT; Del Duca, S; Dalla Rosa, M; Patrignani, F; Schluter, O; Lanciotti, R
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate cocoa coating on the quality of fresh cut oranges during storage | 2022 | Virginia Glicerina, Lorenzo Siroli, Ester Betoret,Giada Canali, Marco Dalla Rosa, Rosalba Lanciotti, Santina Romani | |
| THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE | 2013 | GLICERINA, VIRGINIA TERESA; BALESTRA, FEDERICA; DALLA ROSA, MARCO; ROMANI, SANTINA | |
| Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product | 2022 | Rossi, S; Parrotta, L; Gottardi, D; Glicerina, VT; Del Duca, S; Dalla Rosa, M; Patrignani, F; Schluter, O; Lanciotti, R |