Open AccessDurum Wheat vs Gluten Free Pasta: Sensory and Nutritional Properties
Author(s) -
Joël Abécassis,
Christine Petit,
MarieFrançoise Samson
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - gluten free , food science , sensory system , wheat gluten , gluten , biology , neuroscience