论文信息 - Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment - 字舞流文

Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

P. Masi | M. Moresi | R. Di Monaco | Aniello Falciano | S. Puleo | Francesca Colonna

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