Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes

Autor:	Guido Rolandelli, Abel Farroni, María del Pilar Buera
Rok vydání:	2023
Zdroj:	Designing Gluten Free Bakery and Pasta Products ISBN: 9783031283437
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ebac341e279c3101f653a1e97919b8e2 https://doi.org/10.1007/978-3-031-28344-4_2 Zobrazit plný text záznamu