Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?
- 31 March 2020
- journal article
- letter
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 99, 566-567
- https://doi.org/10.1016/j.tifs.2020.03.041
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding DensityAgronomy, 2020
- Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristicsTrends in Food Science & Technology, 2020
- Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flourJournal of Cereal Science, 2019
- Improving whole wheat dough tenacity and extensibility: A new kneading processJournal of Cereal Science, 2019
- Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global ChainsResources, 2019
- Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refiningJournal of Cereal Science, 2018
- The contributions of short food supply chains to territorial development: A study of three Quebec territoriesJournal of Rural Studies, 2016