Lignende værker: Rheology and Quality Research of Cereal-Based Food
- Effects of Plants' Ingredients on Dough and Final Product
- Scientific Insights and Technological Advances in Gluten Free Products Development
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Trends in Grain Processing for Food Industry
- Nutritional Value of Grain-Based Foods
- V International Conference la ValSe-Food and VIII Symposium Chia-Link