Tartary buckwheat malt as ingredient of gluten-free cookies.

Autor:	Molinari, Romina1 rominamolinari@libero.it, Costantini, Lara1 lara.cost@unitus.it, Timperio, Anna Maria1 timperio@unitus.it, Lelli, Veronica1 veronicalelli@yahoo.it, Bonafaccia, Francesco1 francesco.bonafaccia29@gmail.com, Bonafaccia, Giovanni2 giovanni.bonafaccia@cra.gov.it, Merendino, Nicolò1 merendin@unitus.it
Zdroj:	Journal of Cereal Science. Mar2018, Vol. 80, p37-43. 7p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect