Evaluation of the incorporation of different proportions of buckwheat flour (refin...
Multi-user equipment approved in grant 2017/50349-0: equipment for measurement of ...
Development of functional pasta with whole grain wheat flour or resistant starch, ...
Study of effect of transglutaminase on funcional pasta with whole wheat flour or r...
Evaluation of technical viability in the production of complete baked food for dogs
Use of emulsifiers to prolong the shelf life of gluten-free bread
Antioxidant properties and physical and sensory characteristics of a corn-based ex...