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Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency. [PDF]
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From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania. [PDF]
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Association Between Dyspeptic Symptoms and Eating Habits in the Colombian Population. [PDF]
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Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains. [PDF]
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Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability. [PDF]
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Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta. [PDF]
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Body dysmorphic disorder and psychotherapeutic interventions: a systematic literature review. [PDF]
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Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics. [PDF]
FoodsGallina A +4 more
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Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome. [PDF]
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