Valorization and sustainability - ProCerealTech

Product development Projects Valorization and sustainability

Gluten-free bread production by incorporation of structured protein networks

Gluten-free bread making by incorporation of structured (exogenous) protein networks and their impact on starch…

ProCerealTech20 de March de 2024

Characterization of ingredients and products Product development Projects Valorization and sustainability

Nutritional and functional improvement of gluten-free breads

Nutritional and functional improvement of gluten-free breads: addition of beta-glucans of different origins and molecular…

ProCerealTech20 de March de 2024