Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/31904| Title: | Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours | Authors: | Melini, F. Melini, V. Luziatelli, Francesca Ruzzi, Maurizio |
Journal: | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | Issue Date: | 2017 | URI: | http://hdl.handle.net/2067/31904 | DOI: | 10.1111/1541-4337.12279 |
| Appears in Collections: | A1. Articolo in rivista |
Show full item record
SCOPUSTM
Citations
5
86
Last Week
0
0
Last month
0
0
checked on Nov 27, 2023
Page view(s)
37
Last Week
0
0
Last month
0
0
checked on Nov 29, 2023
Google ScholarTM
Check
Altmetric
All documents in the "Unitus Open Access" community are published as open access.
All documents in the community "Prodotti della Ricerca" are restricted access unless otherwise indicated for specific documents