Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

  1. Fradinho, P.
  2. Oliveira, A.
  3. Domínguez, H.
  4. Torres, M.D.
  5. Sousa, I.
  6. Raymundo, A.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Ano de publicación: 2020

Volume: 63

Tipo: Artigo

DOI: 10.1016/J.IFSET.2020.102374 GOOGLE SCHOLAR
Fonte de datos: Scopus