Progetto INNOQUINOA_articolo: Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical‐Physical, Nutritional, Volatile and Sensory Parameters of Gluten‐Free Ladyfinger Biscuits

dc.contributor.author	Fadda, Costantino
dc.contributor.author	Cannas, Michela
dc.contributor.author	Pulina, Simone
dc.contributor.author	Conte, Paola
dc.contributor.author	Del Caro, Alessandra
dc.contributor.author	Urgeghe, Pietro Paolo
dc.contributor.author	Piga, Antonio
dc.contributor.other	Dipartimento di Agraria, Università degli Studi di Sassari	IT
dc.date.accessioned	2021-07-30T11:31:53Z
dc.date.available	2021-07-30T11:31:53Z
dc.date.issued	2020-06-19
dc.description.status	Pubblicato	IT
dc.identifier.doi	10.3390/foods9060808	IT
dc.identifier.issn	ISSN 2304-8158
dc.identifier.uri	http://hdl.handle.net/11050/1544
dc.language.iso	en	IT
dc.relation.ispartof	Foods	IT
dc.relation.ispartofseries	9;808
dc.subject	Quinoa, Ladyfinger biscuits, Gluten-free, Savoiardo, Prodotti tradizionali	IT
dc.subject.een-cordis	EEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Tecnologia alimentare	IT
dc.subject.een-cordis	EEN CORDIS::INDUSTRIA AGROALIMENTARE::Tecnologie per l'industria alimentare ::Trasformazione dei prodotti alimentari	IT
dc.subject.progetti	Progetti Sardegna Ricerche::Progetto Cluster POR FESR 2014-2020::Agroindustria::INNOQUINOA	IT
dc.title	Progetto INNOQUINOA_articolo: Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical‐Physical, Nutritional, Volatile and Sensory Parameters of Gluten‐Free Ladyfinger Biscuits	IT
dc.type	Articolo	IT

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