New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, Paolo Masi
Topics & Concepts
Food scienceRaw materialIngredientGluten freeGlutenRecipeStaple foodBiotechnologyBiologyAgricultureEcologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications