Zobrazeno 1 - 3
of 3
pro vyhledávání: '"intensification of processes"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 2 (2022)
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour
Externí odkaz:
https://doaj.org/article/36e2407d644c4be29cd093a5fb7e0c2a
Autor:
L. di Bitonto, C. Pastore
Publikováno v:
7th International Conference on Sustainable Solid Waste Management, Heraklion, Greece, 26-29 June 2019
info:cnr-pdr/source/autori:L. di Bitonto, C. Pastore/congresso_nome:7th International Conference on Sustainable Solid Waste Management/congresso_luogo:Heraklion, Greece/congresso_data:26-29 June 2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:L. di Bitonto, C. Pastore/congresso_nome:7th International Conference on Sustainable Solid Waste Management/congresso_luogo:Heraklion, Greece/congresso_data:26-29 June 2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::a1888e48283fbc63ed312fadd1423ad0
http://www.cnr.it/prodotto/i/421021
http://www.cnr.it/prodotto/i/421021
Conference
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