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Exploitation of Tartary Buckwheat as Sustainable Ingredient..:
Tolaini, Valentina
;
Del Fiore, Antonella
;
Nobili, Chiara
...
Agriculture and Agricultural Science Procedia. 8 (2016) - p. 455-460 , 2016
Link:
https://doi.org/10.1016/j.aaspro.2016.02.043
RT Journal T1
Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.aaspro.2016.02.043&Exemplar=1&LAN=DE A1 Tolaini, Valentina A1 Del Fiore, Antonella A1 Nobili, Chiara A1 Presenti, Ombretta A1 De Rossi, Patrizia A1 Procacci, Silvia A1 Vitali, Fabio A1 Brunori, Andrea PB Elsevier BV YR 2016 SN 2210-7843 JF Agriculture and Agricultural Science Procedia VO 8 SP 455 OP 460 LK http://dx.doi.org/https://doi.org/10.1016/j.aaspro.2016.02.043 DO https://doi.org/10.1016/j.aaspro.2016.02.043 SF ELIB - SuUB Bremen
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