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Molina, Demián Alexis
PRODUCCION CIENTÍFICO TECNOLÓGICA
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Capítulo de Libro Fortified Gluten-Free Bakery Products: Technological, Sensorial and Nutritional ApproachesTítulo del libro: Sustainable Food Fortification: Biobased Approaches and Strategies- Otros responsables: Sanghvi, Gaurav Kumar Bishoyi, Ashok Joshi, Sanket J. El Enshasy, Hesham A. - (Springer, 2025) -
Capítulo de Libro Gluten free non-fermented bakeryTítulo del libro: Designing gluten free bakery and pasta products- Otros responsables: - (Springer, 2023)
Mostrando ítems 1-2 de 2