Published in
Elsevier, Food Chemistry, (180), p. 64-70
DOI: 10.1016/j.foodchem.2015.02.025
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Production and characterization of functional biscuits obtained from purple wheat
Journal article published in 2015 by
Antonella Pasqualone,
Anna Maria Bianco,
Vito Michele Paradiso,
Carmine Summo,
Giuseppe Gambacorta,
Francesco Caponio 
,
Antonio Blanco
,
Antonio Blanco
This paper is available in a repository.
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