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: | Molinari, Romina Costantini, Lara Timperio, Annamaria Lelli, Veronica Bonafaccia, Francesco Bonafaccia, Giovanni Merendino, Nicolo' |
Journal: | JOURNAL OF CEREAL SCIENCE | Issue Date: | 2018 | URI: | http://hdl.handle.net/2067/40730 | ISSN: | 1095-9963 | DOI: | 10.1016/j.jcs.2017.11.011 |
| Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
| File | Size | Format | Existing users please |
|---|---|---|---|
| JCerealScience2018.pdf | 438.07 kB | Adobe PDF | Request a copy |
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