Open AccessELABORATION AND CHARACTERIZATION OF GLUTEN-FREE PIZZA AND COOKIE DOUGHS WITH BANANA WASTE FLOUR: ALTERNATIVES TO CELIACS
Publication year - 2021
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2021.13.1.2
Subject(s) - elaboration , gluten free , food science , characterization (materials science) , chemistry , gluten , materials science , philosophy , nanotechnology , humanities