Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/40730| Title: | Tartary buckwheat malt as ingredient of gluten-free cookies | Authors: | Romina Molinari Alara Costantini Timperio, Annamaria Veronica Lelli Francesco Bonafaccia Giovanni Bonafaccia Nicolo Merendino |
Journal: | JOURNAL OF CEREAL SCIENCE | Issue Date: | 2018 | URI: | http://hdl.handle.net/2067/40730 | DOI: | 10.1016/j.jcs.2017.11.011 |
| Appears in Collections: | A1. Articolo in rivista |
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