Application of electromagnetic waves to gluten-free flours to adapt their structure and functionality to the…
ProCerealTech20 de March de 2024
Impact of microwave and ultrasound treatments on the functionality of gluten-free flours. Application to the…
ProCerealTech20 de March de 2024
Treatment of novel grains of high nutritional value with microwave radiation. Molecular basis of induced…
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
