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40 rezultat

The potential of the Pyrenean oak acorn as a source of gluten-free flour
Factsheet
31-07-2024
ResAlliance
sfalcao@ipb.pt
Mariline Borges
Soraia Falcão
MOVING Project - Carob Flour production in Crete
Document
31-08-2024
MOVING
Kondylia Skrapaliori
MOVING Project - The sustainability of carob flour production in a mountain region
Document
31-08-2024
MOVING
Kostis Pigounakis
Sofia Triliva
Kodylia Skrapaliori
Charalambo Piteris
The Importance of Rheological Measurements in Determining the Quality of Flour
Document
01-12-2023
CROPDIVA
Jelena Tomić
Miroslav Hadnađev
- rheology
- non-gluten
- cereal
- flour quality
- gluten
intercropping wheat-lentil in South-West France
Document
30-04-2021
ReMIX
ReMIX project
The Chestnut flour value chain and its sustainability in Alta Versilia (Tuscany)
Document
31-08-2024
MOVING
Manola Colabianchi
Tarek Allali
Francesco Felici
Michele Moretti
Wpływ dawek pokarmowych na wyniki produkcyjne buhajków – przyrosty masy ciała
Document
31-12-2022
WołowinaPro_Pasza i środowisko
WołowinaPro
Przewodnik planowania pokazu w gospodarstwie demonstracyjnym
Document
01-06-2019
PLAID
The James Hutton Institute
Wartość pokarmowa badanych produktów ubocznych
Document
31-12-2022
WołowinaPro_Pasza i środowisko
WołowinaPro
MOVING Project - Vulnerability and resilience of the carob flour in a mountain region
Video
13-01-2023
MOVING
Marco Trentin

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