Use of Vegetable Proteins for Stabilization of Hazelnut Paste

Chiara Lobuono; Cecilia Fiorentini; Roberta Dordoni; Andrea Bassani; Giorgia Spigno

doi:10.3303/CET23102006

Use of Vegetable Proteins for Stabilization of Hazelnut Paste

Chiara Lobuono
, Cecilia Fiorentini
, Roberta Dordoni
, Andrea Bassani
, Giorgia Spigno^*

^*Corresponding author

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	31-36
Number of pages	6
Journal	Chemical Engineering Transactions
DOIs	https://doi.org/10.3303/CET23102006
Publication status	Published - 2023

Keywords

nut spread
proteins

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10.3303/CET23102006

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@article{2ebc1df210034074b9c4f32e363e565c,

title = "Use of Vegetable Proteins for Stabilization of Hazelnut Paste",

keywords = "nut spread, proteins, nut spread, proteins",

author = "Chiara Lobuono and Cecilia Fiorentini and Roberta Dordoni and Andrea Bassani and Giorgia Spigno",

year = "2023",

doi = "10.3303/CET23102006",

language = "English",

pages = "31--36",

journal = "Chemical Engineering Transactions",

issn = "2283-9216",

publisher = "Italian Association of Chemical Engineering - AIDIC",

}

TY - JOUR

T1 - Use of Vegetable Proteins for Stabilization of Hazelnut Paste

AU - Lobuono, Chiara

AU - Fiorentini, Cecilia

AU - Dordoni, Roberta

AU - Bassani, Andrea

AU - Spigno, Giorgia

PY - 2023

Y1 - 2023

KW - nut spread

KW - proteins

KW - nut spread

KW - proteins

UR - http://hdl.handle.net/10807/259777

U2 - 10.3303/CET23102006

DO - 10.3303/CET23102006

M3 - Article

SN - 2283-9216

SP - 31

EP - 36

JO - Chemical Engineering Transactions

JF - Chemical Engineering Transactions

ER -

Use of Vegetable Proteins for Stabilization of Hazelnut Paste

Keywords

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