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pro vyhledávání: '"Mariana Esther Monzón"'
Autor:
Laura Milde, Mariana Esther Monzón, Jorge Emiliano Olivera, Betiana Romina Garrido, María Angélica Fajardo
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbin
Externí odkaz:
https://doaj.org/article/d90dfdb5848546edb45531d00431fcea
