ISSN: 2155-9600
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.
Human Nutrition, Food Science, Nutritionist Communications, Nutrition and Food Sciences