Study of the extension of the shelf life of breads suitable for celiacs by freezing…
ProCerealTech20 de March de 2024
Improving the functionality of gluten-free flours by microwave treatments; a tool for high quality gluten-free…
ProCerealTech20 de March de 2024
Cambios moleculares y estructurales inducidos por tratamientos hidrotérmicos emergentes para la mejora funcional, sensorial y…
ProCerealTech20 de March de 2024
