Sujet: n/a
- Processing and Properties Analysis of Grain Foods
- Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective
- Innovative Food Products and Processing
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Sujet: antioxidant activity
- Innovative Food Products and Processing
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Effects of Plants' Ingredients on Dough and Final Product
- Scientific Insights and Technological Advances in Gluten Free Products Development
Auteur: Gomez, Manuel
Auteur: Martinez, Mario Martinez
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- Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
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