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Shelf life extension study of breads suitable for celiacs
Gluten-free bread production by incorporation of structured protein networks
Nutritional and functional improvement of gluten-free breads
BREADforALL
Application of electromagnetic waves to gluten-free flours
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Our team
Research areas
Product development
Valorization and sustainability
Characterization of ingredients and products
Physical modification of flours/grains
Labs and equipment
Projects
ProCerealTech news
Contact
twitter
Recent Comments