Sorghum flour : characteristics and aptitude for gluten-free pasta making

Other Research Product
Publication Date:
2010
Citation:
Sorghum flour : characteristics and aptitude for gluten-free pasta making / G. Bottega, M.A. Pagani, F. Bonomi, A. Marti, M.C. Casiraghi, A.E.O. Elkhalifa, P. Rasmussen, S. Iametti. ((Intervento presentato al convegno AACC International Annual Meeting tenutosi a Savannah nel 2010.
IRIS type:
14 - Intervento a convegno non pubblicato
List of contributors:
Authors of the University:
Link to information sheet:
https://air.unimi.it/handle/2434/153970

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Settore AGR/15 - Scienze e Tecnologie Alimentari