Тема: n/a
- Dietary Intake and Chronic Disease Prevention
- Circular Bioeconomy: Novel Processes and Materials for Food Preservation
- The Use of Waste Products from the Food Industry to Obtain High Value-Added Products
- Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
- Effects of Plants' Ingredients on Dough and Final Product
- Food Labeling: Analysis, Understanding, and Perception
Тема: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- Circular Bioeconomy: Novel Processes and Materials for Food Preservation
- Carbohydrate Intake in Non-communicable Disease Prevention and Treatment
- Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
- Quality Evaluation of Plant-Derived Foods
- Food Labeling: Analysis, Understanding, and Perception
- Nutritional Value of Pulses and Whole Grains
Автор: Venn, Bernard
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