Temat: lactic acid bacteria
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
- Bioactive Components in Fermented Foods and Food By-Products
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
- Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
- Scientific Insights and Technological Advances in Gluten Free Products Development
Temat: bioactive compounds
- Bioactive Components in Fermented Foods and Food By-Products
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
- Scientific Insights and Technological Advances in Gluten Free Products Development
Autor: Gomez-Caravaca, Ana
Autor: Tabanelli, Giulia
Podobne zapisy: 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