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Journal description
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Details for article 16 of 109 found articles
| Title: |
Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process |
| Author: |
Ciccoritti, Roberto Nocente, Francesca Sgrulletta, Daniela Gazza, Laura |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 101 (2019) nr. C pages 10-16 |
| Year: |
2019 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 16 of 109 found articles
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