Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

Autor:	Foschia, Martina, Horstmann, Stefan W., Arendt, Elke K., Zannini, Emanuele
Zdroj:	Annual Review of Food Science & Technology; 2017, Vol. 8, p75-96, 19p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu