ISSN: 2155-9600
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Cerioli C
Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics
Cerioli C is a Researcher in Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense Piacenza, Italy. Cerioli C is the Editorial Board Member of many journals and serves as a member of various associations, apart from being an author for many books. Cerioli C‘s international experience includes various programs, contributions and participation in different countries for diverse fields of study.