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1 Ergebnisse
1
Development and consumer acceptance of gluten-free pasta en..:
Milde, Laura
;
Monzón, Mariana Esther
;
Olivera, Jorge Emiliano
..
https://www.renhyd.org/index.php/renhyd/article/view/1510/956. , 2022
Link:
https://www.renhyd.org/index.php/renhyd/article/view/1..
RT Journal T1
Development and consumer acceptance of gluten-free pasta enriched with Pyropia columbina. Physical, textural and nutritional properties.: Gluten-free pasta, technology and nutrition. ; Desarrollo y aceptación por parte del consumidor de pasta sin gluten enriquecida con Pyropia columbina. Propiedades físicas, texturales y nutricionales.: Pastas sin gluten, tecnología y nutrición
UL https://suche.suub.uni-bremen.de/peid=base-ftjrenhyd:oai:ojs.renhyd.org:article_1510&Exemplar=1&LAN=DE A1 Milde, Laura A1 Monzón, Mariana Esther A1 Olivera, Jorge Emiliano A1 Garrido, Betiana Romina A1 Fajardo, María Angélica PB Academia Española de Nutrición y Dietética YR 2022 K1 Algas Marinas K1 Alimentos Fortificados K1 Dieta sin Gluten K1 Proteínas K1 Comportamiento del Consumidor K1 Seaweed K1 Food K1 Fortified K1 Proteins K1 Gluten-Free Diet K1 Consumer Satisfaction JF https://www.renhyd.org/index.php/renhyd/article/view/1510/956 LK http://dx.doi.org/https://www.renhyd.org/index.php/renhyd/article/view/1510 DO https://www.renhyd.org/index.php/renhyd/article/view/1510 SF ELIB - SuUB Bremen
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