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Special Issue: Rheology and Quality Research of Cereal-Based Food
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, u...
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| Publié dans: | Foods |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7690254/ https://ncbi.nlm.nih.gov/pubmed/33105597 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111517 |
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