Acceptance of New Formulations of Extruded Gluten Free Snacks Based on Pulse Flours by Spanish Millennial Consumers

  1. Ciudad-Mulero, M.
  2. Morales, P.
  3. Cámara, M.
  4. Fernández-Ruiz, V.
Zeitschrift:
Sustainability (Switzerland)

ISSN: 2071-1050

Datum der Publikation: 2022

Ausgabe: 14

Nummer: 5

Art: Artikel

DOI: 10.3390/SU14053083 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus