Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
Crossref DOI link: https://doi.org/10.1007/s11130-018-0662-5
Published Online: 2018-04-25
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Morreale, Federico
Angelino, Donato
Pellegrini, Nicoletta http://orcid.org/0000-0002-9178-5274
Funding for this research was provided by:
Wageningen University
Text and Data Mining valid from 2018-04-25
Article History
First Online: 25 April 2018
Compliance with Ethical Standards
:
: The authors declare that they have no conflict of interest.