Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

Author: Caponio Francesco   Summo Carmine   Clodoveo Maria   Pasqualone Antonella  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.1, 2008-05, pp. : 135-139

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