Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Roberto Ciccoritti Isabella Nicoletti Daniela Martini |
| Publication date | January 3, 2017 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |