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1 Ergebnisse
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Development and consumer acceptance of gluten-free pasta en..:
Milde, Laura
;
Monzón, Mariana Esther
;
Olivera, Jorge Emiliano
..
Revista Española de Nutrición Humana y Dietética. 26 (2022) - p. , 2022
Link:
https://doi.org/10.14306/renhyd.26.s1.1510
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
UL https://suche.suub.uni-bremen.de/peid=cr-10.14306_renhyd.26.s1.1510&Exemplar=1&LAN=DE A1 Milde, Laura A1 Monzón, Mariana Esther A1 Olivera, Jorge Emiliano A1 Garrido, Betiana Romina A1 Fajardo, María Angélica PB Fundacion Espanola de Dietistas-Nutricionistas (FEDN) YR 2022 SN 2174-5145 SN 2173-1292 JF Revista Española de Nutrición Humana y Dietética VO 26 LK http://dx.doi.org/https://doi.org/10.14306/renhyd.26.s1.1510 DO https://doi.org/10.14306/renhyd.26.s1.1510 SF ELIB - SuUB Bremen
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