Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Andreas Meyer-Aurich
A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
American Journal of Food Technology
Food Science
Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta
Food and Nutrition Sciences
Comparative Assessment for Biogenic Carbon Accounting Methods in Carbon Footprint of Products: A Review Study for Construction Materials Based on Forest Products
IForest
Forestry
Landscape Conservation
Ecology
Nature
Carbon Footprint of Grain Production in China
Scientific Reports
Multidisciplinary
Efficacy of Different Additives in Ensiling Faba Bean and Field Pea Based Whole Crop Silages
Agricultural and Food Science
Food Science
Greenhouse Gas Footprint, Water-Intensity, and Production Cost of Bio-Based Isopentenol as a Renewable Transportation Fuel
Study the Effect of Non-Traditional Type of Flour on the Quality of Pasta Products Made of Soft Wheat
Proceedings of the Voronezh State University of Engineering Technologies
The Carbon Footprint of a Chemical Industry Based on CO2 Utilization
Chemie-Ingenieur-Technik
Chemistry
Chemical Engineering
Manufacturing Engineering
Industrial
