About this Agricultural and Biological Sciences article
Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour by Piga, Antonio (author);Conte, Paola (author);Fois, Simonetta (author);Catzeddu, Pasquale (author);Del Caro, Alessandra (author);Sanguinetti, Anna Maria (author);Fadda, Costantino (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Piga, Antonio (author);Conte, Paola (author);Fois, Simonetta (author);Catzeddu, Pasquale (author);Del Caro, Alessandra (author);Sanguinetti, Anna Maria (author);Fadda, Costantino (author)
- Publisher
- MDPI AG
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)