Davide Russo

Università degli Studi di Milano

Italy

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Starch and Protein Features of Chestnut Flours and Their Use in Gluten-Free Products

Number of pages: 21 Posted: 28 May 2024

Andrea Bresciani, Davide Russo, Mariasole CERVINI, Chiara Magni, Gianluca Giuberti and Alessandra Marti

Università degli Studi di Milano, Università degli Studi di Milano, affiliation not provided to SSRN, Università degli Studi di Milano, affiliation not provided to SSRN and Università degli Studi di Milano

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