Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1935-5149
- Extent
-
Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization ; volume:14 ; number:8 ; day:27 ; month:4 ; year:2021 ; pages:1490-1502 ; date:8.2021
Food and bioprocess technology ; 14, Heft 8 (27.4.2021), 1490-1502, 8.2021
- Creator
-
Di Cairano, Maria
Condelli, Nicola
Caruso, Marisa Carmela
Cela, Nazarena
Tolve, Roberta
Galgano, Fernanda
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-021-02650-x
- URN
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urn:nbn:de:101:1-2021102409201196897005
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:20 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Di Cairano, Maria
- Condelli, Nicola
- Caruso, Marisa Carmela
- Cela, Nazarena
- Tolve, Roberta
- Galgano, Fernanda
- SpringerLink (Online service)
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