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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
| Autor principal: | |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145926/ https://www.ncbi.nlm.nih.gov/pubmed/33946777 http://dx.doi.org/10.3390/foods10050975 |
| _version_ | 1783697281825898496 |
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| author | Simonato, Barbara |
| author_facet | Simonato, Barbara |
| author_sort | Simonato, Barbara |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-8145926 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-81459262021-05-26 Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products Simonato, Barbara Foods Editorial MDPI 2021-04-29 /pmc/articles/PMC8145926/ /pubmed/33946777 http://dx.doi.org/10.3390/foods10050975 Text en © 2021 by the author. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Editorial Simonato, Barbara Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_full | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_fullStr | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_full_unstemmed | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_short | Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| title_sort | improving the sensory, nutritional and technological profile of conventional and gluten-free pasta and bakery products |
| topic | Editorial |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145926/ https://www.ncbi.nlm.nih.gov/pubmed/33946777 http://dx.doi.org/10.3390/foods10050975 |
| work_keys_str_mv | AT simonatobarbara improvingthesensorynutritionalandtechnologicalprofileofconventionalandglutenfreepastaandbakeryproducts |