Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

Zannini Emanuele; Arendt Elke K.

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Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

机译：第四届无麸质谷物产品和饮料国际研讨会简介

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来源
《Food research international》 |2018年第8期|1-2|共2页
作者
Zannini Emanuele; Arendt Elke K.;
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作者单位

Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland;

Univ Coll Cork, Sch Food & Nutr Sci, APC Microbiome Inst Cork, Cork, Ireland;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
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8. International Symposium on Advanced Materials, Symposium on High-PerformanceMaterials for Severe Environments (4th), Held at Nagoya, Japan on 1-2 June 1993. [R] . McQuay, P. A. 1993

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Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages

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