Comparative analyses of alternative biscuits made with purple barley flours and fractions

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2021-04-09
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Martínez Subirà, MarionaMartínez Subirà, Mariona - ORCID ID
Romero Fabregat, Mª PazRomero Fabregat, Mª Paz - ORCID ID
Puig, Eva
Macià i Puig, Ma AlbaMacià i Puig, Ma Alba - ORCID ID
Romagosa Clariana, IgnacioRomagosa Clariana, Ignacio - ORCID ID
Moralejo Vidal, Mª AngelesMoralejo Vidal, Mª Angeles - ORCID ID
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http://hdl.handle.net/10459.1/71827
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http://hdl.handle.net/10459.1/71415
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http://doi.org/10.34810/data47
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