Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
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Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics ; day:8 ; month:12 ; year:2020 ; pages:1-8
European food research and technology ; (8.12.2020), 1-8
- Urheber
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Giuberti, Gianluca
Bresciani, Andrea
Cervini, Mariasole
Frustace, Antonello
Marti, Alessandra
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s00217-020-03656-z
- URN
-
urn:nbn:de:101:1-2021011608454354685306
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
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Beteiligte
- Giuberti, Gianluca
- Bresciani, Andrea
- Cervini, Mariasole
- Frustace, Antonello
- Marti, Alessandra
- SpringerLink (Online service)
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