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

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