Effects of Plants' Ingredients on Dough and Final Product
Trends in Grain Processing for Food Industry
Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
Rheology and Quality Research of Cereal-Based Food
Durum Wheat Products - Recent Advances
Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
Nutritional Value of Grain-Based Foods
Physicochemical and Sensory Evaluation of Grain-Based Food
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Advances in Production, Properties and Applications of Sprouted Seeds
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
The Mills-Bakeries of Ostia : Description and Interpretation.
Production and Properties of Starch—Current Research
Scientific Insights and Technological Advances in Gluten Free Products Development
Legumes as Food Ingredient
Recovery, Isolation and Characterization on Food Proteins
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components
III Conference la ValSe-Food and VI Symposium Chia-Link Network
Processing and Properties Analysis of Grain Foods
Functionality and Food Applications of Plant Proteins