Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients

  1. Peñalver, R.
  2. Ros, G.
  3. Nieto, G.
Revue:
Fermentation

ISSN: 2311-5637

Année de publication: 2023

Volumen: 9

Número: 7

Type: Article

DOI: 10.3390/FERMENTATION9070631 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable