Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour
Authors:
- Mara LucisanoMLMara Lucisano
- Carola CappaCarola Cappa
- Lorenzo FongaroLFLorenzo Fongaro
- Manuela MariottiMMManuela Mariotti
- 1 November 2012
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 56 (3) , 667-675
Abstract
No abstract availableKeywords
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