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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690254/ https://www.ncbi.nlm.nih.gov/pubmed/33105597 http://dx.doi.org/10.3390/foods9111517 |