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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery

Barbara Simonato1

  • 1Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Foods (Basel, Switzerland)
|May 5, 2021
PubMed

Abstract:

There is currently a growing consumer interest in healthy food [...].

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