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The Importance of Rheological Measurements in Determining the Quality of Flour
Document
01-12-2023
CROPDIVA
Jelena Tomić
Miroslav Hadnađev
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 - The production of chestnut flour Policy Brief
Document
31-08-2024
MOVING
Tarek Allali
Michele Moretti

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Pyrenean oak acorn: a non-wood forest product from the forests of northern Portugal
Factsheet
12-07-2024
ResAlliance
Joana Amaral Paulo
Margarida Rios
Paulo Firmino
Diana Isa Santos
Ficha GO Valorización del cultivo de legumbres a través del desarrollo de nuevos productos e ingredientes innovadores
Document
01-09-2022
Raising the value of pulse farming through the development of new products and innovative ingredien
Jaume Palau
Ficha del GO Jamón sin aditivos
Document
01-10-2021
Additive-free cured hams
PERNILS LLEMENA, SA
Role of food waste valorisation potential
Document
11-09-2019
REFRESH
Toine Timmermans
MOVING Project - Carob Flour production in Crete
Document
31-08-2024
MOVING
Kondylia Skrapaliori

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The Importance of Rheological Measurements in Determining the Quality of Flour

The potential of the Pyrenean oak acorn as a source of gluten-free flour

MOVING Project - The production of chestnut flour Policy Brief

Ficha GO Harina de Mestral

CERERE Project - Agrobiodiversity: Success stories in Europe

Pyrenean oak acorn: a non-wood forest product from the forests of northern Portugal

Ficha GO Valorización del cultivo de legumbres a través del desarrollo de nuevos productos e ingredientes innovadores

Ficha del GO Jamón sin aditivos

Role of food waste valorisation potential

MOVING Project - Carob Flour production in Crete

The Importance of Rheological Measurements in Determining the Quality of Flour

The potential of the Pyrenean oak acorn as a source of gluten-free flour

MOVING Project - The production of chestnut flour Policy Brief

Ficha GO Harina de Mestral

CERERE Project - Agrobiodiversity: Success stories in Europe

Pyrenean oak acorn: a non-wood forest product from the forests of northern Portugal

Ficha GO Valorización del cultivo de legumbres a través del desarrollo de nuevos productos e ingredientes innovadores

Ficha del GO Jamón sin aditivos

Role of food waste valorisation potential

MOVING Project - Carob Flour production in Crete

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The Importance of Rheological Measurements in Determining the Quality of Flour

The potential of the Pyrenean oak acorn as a source of gluten-free flour

MOVING Project - The production of chestnut flour Policy Brief

Ficha GO Harina de Mestral

CERERE Project - Agrobiodiversity: Success stories in Europe

Pyrenean oak acorn: a non-wood forest product from the forests of northern Portugal

Ficha GO Valorización del cultivo de legumbres a través del desarrollo de nuevos productos e ingredientes innovadores

Ficha del GO Jamón sin aditivos

Role of food waste valorisation potential

MOVING Project - Carob Flour production in Crete

The Importance of Rheological Measurements in Determining the Quality of Flour

The potential of the Pyrenean oak acorn as a source of gluten-free flour

MOVING Project - The production of chestnut flour Policy Brief

Ficha GO Harina de Mestral

CERERE Project - Agrobiodiversity: Success stories in Europe

Pyrenean oak acorn: a non-wood forest product from the forests of northern Portugal

Ficha GO Valorización del cultivo de legumbres a través del desarrollo de nuevos productos e ingredientes innovadores

Ficha del GO Jamón sin aditivos

Role of food waste valorisation potential

MOVING Project - Carob Flour production in Crete

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