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Journal: Foods, 2021
Volume: 10
Number: 920
920
Article: Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
Authors: by Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti and Costantino Fadda
Link: https://www.mdpi.com/2304-8158/10/5/920

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