Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach

Academic Article
Publication Date:
2018
Short description:
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach / Conte, P., DEL CARO, A., Balestra, F., Piga, A., Fadda, C.. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 90:(2018), pp. 1-7. [10.1016/j.lwt.2017.12.002]
Iris type:
1.1 Articolo in rivista
List of contributors:
Authors of the University:
Handle:
https://iris.uniss.it/handle/11388/199824
Published in:
LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
Journal