Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formul...
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Formato: | Electrónico Capítulo de libro |
Lenguaje: | inglés |
Publicado: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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Materias: | |
Acceso en línea: | DOAB: download the publication DOAB: description of the publication |
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Internet
DOAB: download the publicationDOAB: description of the publication
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Número de Clasificación: |
A1234.567 |
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Copia 1 | Disponible |