NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS-Reference-Cited by-同舟云学术

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NOVEL APPROACHES IN THE DESIGN OF GLUTEN-FREE CEREAL PRODUCTS

Published:2009-01 Issue: Volume: Page:89-97
ISSN:
Container-title:The Science of Gluten-Free Foods and Beverages
language:
Short-container-title:

Author:

Arendt Elke K.¹,Renzetti Stefano²

Affiliation:

1. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland, Phone +353-21-4902064, fax +353-21-4270213,

2. Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland

Publisher

AACC International, Inc.

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/9781891127670.010

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization and evaluation of quinoa and chia based gluten free pasta formulation;Food and Humanity;2023-12

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