%0 Generic
%T Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
%A Piga, Antonio
%A Conte, Paola
%A Fois, Simonetta
%A Catzeddu, Pasquale
%A Del Caro, Alessandra
%A Sanguinetti, Anna Maria
%A Fadda, Costantino
%I MDPI AG
%@ 2304-8158
%K Plant Science
%K Health Professions (miscellaneous)
%K Health (social science)
%K Microbiology
%K Food Science
%D 2021
%C MDPI AG
%U http://slubdd.de/katalog?TN_libero_mab2
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