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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Otros Autores: Simonato, Barbara (Editor)
Formato: Electrónico Capítulo de libro
Lenguaje:inglés
Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
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