Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals
2022 · Journal of Functional Foods · 9 citations
https://doi.org/10.1016/j.jff.2022.105364
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Anna Baggio
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10
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204
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7
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5
i10-index
Anna Baggio is an academic researcher from University of Udine. The author has contributed to research in topics: Food composition and properties & Microbial Inactivation Methods & Microbial Metabolites in Food Biotechnology. The author has an h-index of 7, co-authored 9 publications.
ORCID: 0000-0002-0497-545XPapers by this author
worksDevelopment of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
2025 · Applied Food Research · 4 citations
https://doi.org/10.1016/j.afres.2025.100761
Development of gluten-containing and gluten-free crackers based on cereal and legume flours: physicochemical, nutritional, and sensory characteristics
2025 · Applied Food Research · 1 citations
https://doi.org/10.1016/j.afres.2025.101403
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