Development and quality evaluation of gluten-free pasta with grape peels and whey powders
Mădălina Ungureanu‐Iuga, Mihai Dimian, Silvia Mironeasa
Topics & Concepts
Food scienceGluten freeGlutenChemistryMaterials scienceFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry