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List of works by Luca Serventi

Addition of enzymes to improve sensory quality of composite wheat–cassava bread

article

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

scientific article published on 30 April 2018

Composition of legume soaking water and emulsifying properties in gluten-free bread.

scientific article published in January 2017

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

scientific article published on 27 April 2017

Effect of soy addition on microwavable pocket-type flat doughs.

scientific article

Flax and wattle seed powders enhance volume and softness of gluten-free bread

scientific article published on 31 August 2018

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

article

Nutritional and sensory challenges of gluten-free bakery products: a review

scientific article published on 28 September 2017

Products of chickpea processing as texture improvers in gluten-free bread.

scientific article

Sensory and textural characterization of composite wheat–cassava bread as a function of lipase dose and storage time

scientific article published in 2019

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