Letteratura scientifica selezionata sul tema "Cuisine (gluten)"
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Articoli di riviste sul tema "Cuisine (gluten)"
ANTONENKO, Artem, Olena VASILENKO, Yuliia ZEMLINA, Tetiana BROVENKO, Nataliia STUKALSKA e Galina TOLOK. "TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR". HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 297, n. 3 (2 luglio 2021): 143–49. http://dx.doi.org/10.31891/2307-5732-2021-297-3-143-149.
Testo completoDaba, Miheret, Abebe, Moges e Hailemeskel, Bisrat. "Injera (Eragrostis tef)-restricted diet’s role in the management of type 2 diabetes: A case study". International Journal of Scholarly Research in Biology and Pharmacy 4, n. 2 (30 giugno 2024): 046–50. http://dx.doi.org/10.56781/ijsrbp.2024.4.2.0224.
Testo completoLupșa-Tătaru, Florin Răzvan, Radu Constantin Lixăndroiu e Dana Adriana Lupșa-Tătaru. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals". Sustainability 15, n. 20 (16 ottobre 2023): 14899. http://dx.doi.org/10.3390/su152014899.
Testo completoVombergar, Blanka, Marija Horvat, Stanko Vorih e Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia". Fagopyrum 38, n. 2 (6 luglio 2021): 35–42. http://dx.doi.org/10.3986//fag0021.
Testo completoVombergar, Blanka, Lidija Tašner, Marija Horvat, Stanko Vorih, Nataša Pem, Silva Golob e Tamara Kovač. "Buckwheat – Challenges in nutrition and technology / Ajda – izzivi v tehnologiji in prehrani". Fagopyrum 39, n. 2 (30 maggio 2022): 33–42. http://dx.doi.org/10.3986/fag0026.
Testo completoYun, Heejin. "Végétarisme et transmission culinaire en France et en Corée du Sud. Comment une nouvelle pratique alimentaire impacte la transmission ?" Histoire, Europe et relations internationales N° 3, n. 1 (30 novembre 2023): 107–18. http://dx.doi.org/10.3917/heri.003.0107.
Testo completoSingh, Poornima, e Ritu Dubey. "Coconut Milk Benefit Human Body". International Journal of Advances in Agricultural Science and Technology 9, n. 5 (30 maggio 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
Testo completoVaithanomsat, Pilanee, Nutthamon Boonlum, Wantida Chaiyana, Singkome Tima, Songyot Anuchapreeda, Chanaporn Trakunjae, Waraporn Apiwatanapiwat et al. "Mushroom β-Glucan Recovered from Antler-Type Fruiting Body of Ganoderma lucidum by Enzymatic Process and Its Potential Biological Activities for Cosmeceutical Applications". Polymers 14, n. 19 (7 ottobre 2022): 4202. http://dx.doi.org/10.3390/polym14194202.
Testo completoAhmed, Faiyaz, e Asna Urooj. "Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food". Current Research in Nutrition and Food Science Journal 10, n. 1 (29 aprile 2022): 206–12. http://dx.doi.org/10.12944/crnfsj.10.1.15.
Testo completoTelmo Marcelo Zambrano Nuñez, Raigón Jiménez, Carolina Giselle Herrera Egüez, Efraín Rodrigo Romero Machado e Michael Roberth Villalva Guevara. "Organic food and gastronomy". Journal of Namibian Studies : History Politics Culture 33 (21 maggio 2023). http://dx.doi.org/10.59670/jns.v33i.1051.
Testo completoLibri sul tema "Cuisine (gluten)"
Pickarski, Ron. Friendly foods: Gourmet vegetarian cuisine. Berkeley, Calif: Ten Speed Press, 1991.
Cerca il testo completoAlix, Lefief-Delcourt, a cura di. Une année de cuisine familiale sans gluten. Paris: Leduc.s éditions, 2015.
Cerca il testo completoCapone, Mary. The gluten-free Italian cookbook: Classic cuisine from the Italian countryside. Longmont, CO: The Wheat-Free Gourmet, 2008.
Cerca il testo completoGrey, Aruna Dawn. Cooking with Krishna: Gluten-free vegan Indian cuisine for the conscious eater. [S.l.]: [s.n.], 2011.
Cerca il testo completoAmsterdam, Elana. Le régime paléo: Recettes sans gluten, sans produits céréaliers, sans produits laitiers. [Montréal]: Caractère, 2013.
Cerca il testo completoAimery, Chemin, a cura di. Cuisiner sans gluten. Vanves: Hachette cuisine, 2016.
Cerca il testo completoPaltrow, Gwyneth. It's all good: Delicious, easy recipes that will make you look good and feel great. New York: Grand Central Life & Style, 2013.
Cerca il testo completoCupillard, Valerie. Cuisinez gourmand sans gluten, sans lait, sans oeufs--. Issy-les-Moulineaux (Hauts-de-Seine): Prat éditions, 2012.
Cerca il testo completophotographe, Sears Kate, a cura di. Soir de semaine sans gluten: Plus de 100 recettes à cuisiner sans tracas. Montréal, Québec: Les Éditions de l'Homme, une société de Québecor média, 2014.
Cerca il testo completoKeith, Lierre. The vegetarian myth: Food, justice and sustainability. Crescent City, Ca: Flashpoint Press, 2009.
Cerca il testo completoCapitoli di libri sul tema "Cuisine (gluten)"
Vatansever, Serap, e Clifford Hall. "Gluten-Free Breadmaking: Facts, Issues, and Future". In Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine, 247–68. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-69228-5_10.
Testo completoGreaves, Mel. "The Great Glut". In Cancer, 185–94. Oxford University PressNew York, NY, 2000. http://dx.doi.org/10.1093/oso/9780192628350.003.0020.
Testo completoAtti di convegni sul tema "Cuisine (gluten)"
Jeanes, Yvonne, Sefinat Somorin e Humayun Muhammad. "P165 Restaurant staff awareness of coeliac disease and gluten free foods: a focus on Italian and South Asian cuisines". In BSG LIVE’23, 19–22 June, ACC Liverpool. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2023. http://dx.doi.org/10.1136/gutjnl-2023-bsg.236.
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