Nanosensores y nanomáquinas
NANOSMAQ
Consiglio Nazionale delle Ricerche
Roma, ItaliaConsiglio Nazionale delle Ricerche-ko ikertzaileekin lankidetzan egindako argitalpenak (1)
2024
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Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
Journal of the Science of Food and Agriculture, Vol. 104, Núm. 7, pp. 4070-4082