Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formul...
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (136 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |