Antzeko izenburuak: La panification au levain naturel
Gaia: bread
- Evaluation and Prevention of Mycotoxin Contamination and Toxicological Effects
- Innovative Food Products and Processing
- Microbiology of Fermented Foods and Beverages
- Advances in Experimental and Computational Rheology, Volume II
- Food Waste Valorization
- III Conference la ValSe-Food and VI Symposium Chia-Link Network
Gaia: sourdough
- Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Scientific Insights and Technological Advances in Gluten Free Products Development
- Bioactive Components in Fermented Foods and Food By-Products
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality