Tema: n/a
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
- Nutrition, Choice and Health-Related Claims
- Fate of Free, “Masked” and Conjugated/Modified forms of Mycotoxins
- Effects of Plants' Ingredients on Dough and Final Product
Tema: bread
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
- Effects of Plants' Ingredients on Dough and Final Product
- Scientific Insights and Technological Advances in Gluten Free Products Development
Autor: De Magistris, Tiziana
Autor: Gomez, Manuel
Ítems similars: Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Trends in Grain Processing for Food Industry
- Nutritional Value of Grain-Based Foods
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Effects of Plants' Ingredients on Dough and Final Product
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Scientific Insights and Technological Advances in Gluten Free Products Development
Ítems similars: The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
- Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
- Valorization of Food Processing By-Products
- By-Products: Characterisation and Use as Food
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization