Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Foods
.
2021 Apr 29;10(5):975.
doi: 10.3390/foods10050975.
Author
Barbara Simonato
1
Affiliation
1
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
PMID:
33946777
PMCID:
PMC8145926
DOI:
10.3390/foods10050975
Abstract
There is currently a growing consumer interest in healthy food [...].
Publication types
Editorial