Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering
Crossref DOI link: https://doi.org/10.1007/s12393-021-09281-0
Published Online: 2021-03-11
Published Print: 2021-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aguilera, José M.
Moreno, M. Carolina
Text and Data Mining valid from 2021-03-11
Version of Record valid from 2021-03-11
Article History
Received: 26 September 2020
Accepted: 9 February 2021
First Online: 11 March 2021
Free to read: This content has been made available to all.