Documenti analoghi: Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Nutritional Value of Grain-Based Foods
- Effects of Plants' Ingredients on Dough and Final Product
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Trends in Grain Processing for Food Industry
- Processing and Properties Analysis of Grain Foods
Soggetto: sorghum
- Genetic Sight
- Supercritical Technology Applied to Food, Pharmaceutical and Chemical Industries
- Social-Ecologically More Sustainable Agricultural Production
- Scientific Insights and Technological Advances in Gluten Free Products Development
- Effects of Plants' Ingredients on Dough and Final Product
- Molecular Advances in Abiotic Stress Signaling in Plants