Study of the interaction between inulin and water to optimize gluten-free dough an...
Effect of proofing time and wheat flour strength on bleaching, sensory characteris...
Multi-user equipment approved in grant 2017/50349-0: equipment for measurement of ...
Evaluation of different concentrations of sodium chloride and dry sourdough on the...
Development of the post-harvest yam productive chain: manufacturing of high-value-...
Development of the solid state culture of Rhizopus microsporus var. oligosporus fo...