Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/53056| Title: | Use of malted pulses to formulate gluten-free fresh-egg pasta | Authors: | Cimini, Alessio Poliziani, Alessandro Morgante, Lorenzo Moresi, Mauro |
Journal: | ITALIAN JOURNAL OF FOOD SCIENCE | Issue Date: | 2024 | URI: | http://hdl.handle.net/2067/53056 | ISSN: | 1120-1770 | DOI: | 10.15586/ijfs.v36i1.2451 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International |
| Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
| File | Description | Size | Format | Existing users please |
|---|---|---|---|---|
| Use of malted pulses to formulate gluten-free fresh-egg pasta.pdf | 1.15 MB | Adobe PDF | Request a copy |
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