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1
La panification au levain naturel
Published 2020Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
2
La panification au levain naturel
Published 2020Subjects: OAPEN Library: download the publication
OAPEN Library: description of the publication
Electronic Book Chapter -
3
Bioactive Components in Fermented Foods and Food By-Products
Published 2020Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
4
Scientific Insights and Technological Advances in Gluten Free Products Development
Published 2023Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
5
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Published 2023Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
6
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Published 2022Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
7
Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
Published 2022Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
8
Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
Published 2022Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter -
9
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Published 2021Subjects: DOAB: download the publication
DOAB: description of the publication
Electronic Book Chapter