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119_EN

Technology

Agroforestry, Forestry

The potential of the Pyrenean oak acorn as a source of gluten-free flour

Status: 5/5. Published (PDFs)

Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
Project 101086600 ResAlliance HORIZON-CL6-2022-GOVERNANCE-01
Project co-funded by
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creativecommons.org/licenses/by-nc-nd/4.0
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