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Elsevier, Food Chemistry, (214), p. 374-382, 2017

DOI: 10.1016/j.foodchem.2016.07.015

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Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties

Journal article published in 2017 by Pasquale De Vita ORCID, Cristiano Platani, Mariagiovanna Fragasso, Donatella Bianca Maria Ficco, Salvatore Antonio Colecchia, Matteo Alessandro Del Nobile, Lucia Padalino, Spartaco Di Gennaro, Angelo Petrozza
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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