A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

Author： Nette Antonia   Wolf Patricia   Schlüter Oliver   Meyer-Aurich Andreas  

Publisher： MDPI

E-ISSN： 2304-8158|5|1|17-17

ISSN： 2304-8158

Source： Foods, Vol.5, Iss.1, 2016-03, pp. : 17-17

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