Article in Journal

Exploring the impact of pilot-scale transamidation for manufacturing an innovative gluten-free wheat bread

Treppiccione, L., V.deSena, M. F.Mazzeo, et al. 2026. Food Frontiers, 3: e70222.

OwnerConsiglio Nazionale delle Ricerche (CNR)
OPEN ACCESS

April 8, 2026

Related to
Spoke 03

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation
Lead organisationUniBa
Spoke leaderMaria De Angelis