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...
Enregistré dans:
Autres auteurs: | |
---|---|
Format: | Électronique Chapitre de livre |
Langue: | anglais |
Publié: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
Sujets: | |
Accès en ligne: | DOAB: download the publication DOAB: description of the publication |
Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|