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1
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Published 2020Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
2
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Published 2021Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
3
Molecular Research for Cereal Grain Quality
Published 2023Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
4
Advances in Food and Non-Food Biomass Production, Processing and Use in Sub-Saharan Africa: Towards a Basis for a Regional Bioeconomy
Published 2020Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter