Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

This is a publication. If there is no link to the publication on this page, you can try the pre-formated search via the search engines listed on this page.

Authors: Stephanie Jeske, Emanuele Zannini, Elke K. Arendt

Journal title: Food Research International

Journal publisher: Elsevier BV

Published year: 2017

DOI identifier: 10.1016/j.foodres.2017.03.045

ISSN: 0963-9969