Development of gluten-free fresh egg pasta analogues containing buckwheat

Author： Alamprese Cristina   Casiraghi Ernestina   Pagani M.  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.225, Iss.2, 2007-06, pp. : 205-213

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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