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About this Biochemistry, Genetics and Molecular Biology article
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours by Pontonio, Erica; Raho, Susanna; Dingeo, Cinzia; Centrone, Domenico; Carofiglio, Vito Emanuele; Rizzello, Carlo Giuseppe is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Pontonio, Erica; Raho, Susanna; Dingeo, Cinzia; Centrone, Domenico; Carofiglio, Vito Emanuele; Rizzello, Carlo Giuseppe
- Publisher
- Frontiers; Frontiers Media SA; Frontiers Media S.A.; Lausanne: Frontiers Media S.A., 2010-; Publons (ISSN 1664-302X)
- Published
- 2020
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)