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Dry fractionation as a promising technology to reuse the ph..:
De Angelis, Davide
;
Pasqualone, Antonella
;
Manfredi, Luigi
...
International Journal of Food Science & Technology. 57 (2022) 8 - p. 4816-4824 , 2022
Link:
https://doi.org/10.1111/ijfs.15679
RT Journal T1 <Title>Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15679&Exemplar=1&LAN=DE A1 De Angelis, Davide A1 Pasqualone, Antonella A1 Manfredi, Luigi A1 Allegretta, Ignazio A1 Terzano, Roberto A1 Summo, Carmine PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 8 SP 4816 OP 4824 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15679 DO https://doi.org/10.1111/ijfs.15679 SF ELIB - SuUB Bremen
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