Persistent URL of this record https://hdl.handle.net/1887/3452966
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Foraging the past: changes in starch grains morphologies from cooking wild plants and its modern gastronomical implications
- Author
- Cárdenas Ferrer, Marc
- Faculty
- Faculty of Archaeology
- Specialisation
- Archaeological Science
- Supervisors
- A.G. Henry
- ECTS Credits
- 20
- Language
- en