GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS

C. Cappa

DOI: 10.13130/cappa-carola_phd2012-02-09
Published: 2012
Container: Not recorded
Publisher: Universit� degli Studi di Milano
Open access: no

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Cite this work

BibTeX

@article{allodium:10.13130/cappa-carola_phd2012-02-09,
  title = {GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS},
  author = {C. Cappa},
  year = {2012},
  doi = {10.13130/cappa-carola_phd2012-02-09},
  url = {https://doi.org/10.13130/cappa-carola_phd2012-02-09}
}

RIS

TY  - JOUR
TI  - GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS
AU  - C. Cappa
PY  - 2012
DO  - 10.13130/cappa-carola_phd2012-02-09
UR  - https://doi.org/10.13130/cappa-carola_phd2012-02-09
ER  -

APA

Cappa, C. (2012). GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS. https://doi.org/10.13130/cappa-carola_phd2012-02-09

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