Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach / Conte P; Fadda C; Del Caro A; Milella G; Sanguinetti AM; Piga A. - (2016), pp. 128-128. ((Intervento presentato al convegno 4th International ISEKI_Food Conference - Responsible Research and Innovation in the Food Value Chain tenutosi a Vienna.

Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach

CONTE, Paola;FADDA, Costantino;DEL CARO, Alessandra;MILELLA, Giangiacomo Giuseppe;SANGUINETTI, Anna Maria;PIGA, Antonio
2016

Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach / Conte P; Fadda C; Del Caro A; Milella G; Sanguinetti AM; Piga A. - (2016), pp. 128-128. ((Intervento presentato al convegno 4th International ISEKI_Food Conference - Responsible Research and Innovation in the Food Value Chain tenutosi a Vienna.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/172586
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