Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

AuthID
 P-00V-AGC
4
Author(s)
Brochard, M
·
Tipo de Documento
Article
Year published
2021
Publicado
in APPLIED SCIENCES-BASEL
Volume: 11, Número: 14, Páginas: 6617 (19)
Conference
Applied Sciences (Switzerland)
Indexing
Wos®
Scopus®
Crossref®17
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85111399642
Wos: WOS:000686194500001
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