A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour

Antonia Nette(Leibniz Institute for Agricultural Engineering and Bioeconomy), Andreas Meyer‐Aurich(Leibniz Institute for Agricultural Engineering and Bioeconomy), Patricia Wolf(Lucerne University of Applied Sciences and Arts), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy)
Foods
March 4, 2016
10.3390/foods5010017
Cited by 27

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