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Peer-reviewedCC BYFoods (Basel, Switzerland)

Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics

  • Manuela Sanna1
  • Valentina Tolu1
  • Simonetta Fois1
  • Marco Serra1
  • Piero Pasqualino Piu1
  • Daniela Piras1
  • Vanna Sanna1
  • Antonio Loddo2
  • Tonina Roggio1
  • Pasquale Catzeddu1
  1. 1Porto Conte Ricerche, Loc. Tramariglio, 07041 Alghero, SS, Italy; (V.T.); (S.F.); (M.S.); (V.S.);
  2. 2MFM Sunalle, Via Ogliastra 10, 08023 Fonni, NU, Italy
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BibTeXRIS
BibTeX
@article{sanna2026valorization,
  title = {{Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics}},
  author = {Manuela Sanna and Valentina Tolu and Simonetta Fois and Marco Serra and Piero Pasqualino Piu and Daniela Piras and Vanna Sanna and Antonio Loddo and Tonina Roggio and Pasquale Catzeddu},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13704362},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Valorization of Wheat Milling Co-Products in Carasau Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics
AU  - Manuela Sanna
AU  - Valentina Tolu
AU  - Simonetta Fois
AU  - Marco Serra
AU  - Piero Pasqualino Piu
AU  - Daniela Piras
AU  - Vanna Sanna
AU  - Antonio Loddo
AU  - Tonina Roggio
AU  - Pasquale Catzeddu
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13704362
SN  - 2304-8158
ER  -