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1 Ergebnisse
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Protein network assessment and sensory characteristics of d..:
la Gatta, Barbara
;
Rutigliano, Mariacinzia
;
Dilucia, Flavia
...
Food Bioscience. 54 (2023) - p. 102858 , 2023
Link:
https://doi.org/10.1016/j.fbio.2023.102858
RT Journal T1
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2023.102858&Exemplar=1&LAN=DE A1 la Gatta, Barbara A1 Rutigliano, Mariacinzia A1 Dilucia, Flavia A1 Liberatore, Maria Teresa A1 Viscecchia, Rosaria A1 Bimbo, Francesco A1 Di Luccia, Aldo PB Elsevier BV YR 2023 SN 2212-4292 JF Food Bioscience VO 54 SP 102858 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2023.102858 DO https://doi.org/10.1016/j.fbio.2023.102858 SF ELIB - SuUB Bremen
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