Pubblicazioni

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta

2021 - FOOD STRUCTURE
Neylon, Emma; Arendt, Elke K.; Zannini, Emanuele; Sahin, Aylin W.

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma