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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Format: | Elektronički Poglavlje knjige |
Jezik: | engleski |
Izdano: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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Online pristup: | DOAB: download the publication DOAB: description of the publication |
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