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The Importance of Rheological Measurements in Determining the Quality of Flour
Document
01-12-2023
CROPDIVA
Jelena Tomić
Miroslav Hadnađev
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
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
Summary of 13 French protein crops studied: soybean, rapeseed, sunflower, pea, hemp, faba bean, chickpea, lentil, lupin, dehydrated alfalfa, Single Cell Protein (SCP), insects, wheat gluten
Document
06-03-2024
Norman soybeans on Living Ground
Association des Producteurs des 3 vallées
Intercropping and Food Safety
Document
01-12-2023
CROPDIVA
Sylvia Kalli
Resultados del GO TRIDURAND en positivo, se obtienen altos rendimientos en los primeros ensayos con variedades de trigo duro de alta calidad en Andalucía
Document
15-09-2018
Production of high quality durum wheat in Andalucia
Cooperativas Agroalimentarias de Andalucía
Unlocking New Value from Urban Biowaste: LCA of the VALUEWASTE Biobased Products
Document
07-10-2024
VALUEWASTE
Gemma Castejón Martínez
How to get plant-based meat analogues from CROPDIVA crops?
Document
01-12-2023
CROPDIVA
Pere Gou
Generic Food Safety Assessment System when changing crop management
Document
01-12-2023
CROPDIVA
Sylvia Kalli
MOVING Project - The production of chestnut flour Policy Brief
Document
31-08-2024
MOVING
Tarek Allali
Michele Moretti

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The Importance of Rheological Measurements in Determining the Quality of Flour

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

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

Summary of 13 French protein crops studied: soybean, rapeseed, sunflower, pea, hemp, faba bean, chickpea, lentil, lupin, dehydrated alfalfa, Single Cell Protein (SCP), insects, wheat gluten

Intercropping and Food Safety

Resultados del GO TRIDURAND en positivo, se obtienen altos rendimientos en los primeros ensayos con variedades de trigo duro de alta calidad en Andalucía

Unlocking New Value from Urban Biowaste: LCA of the VALUEWASTE Biobased Products

How to get plant-based meat analogues from CROPDIVA crops?

Generic Food Safety Assessment System when changing crop management

MOVING Project - The production of chestnut flour Policy Brief

The Importance of Rheological Measurements in Determining the Quality of Flour

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

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

Summary of 13 French protein crops studied: soybean, rapeseed, sunflower, pea, hemp, faba bean, chickpea, lentil, lupin, dehydrated alfalfa, Single Cell Protein (SCP), insects, wheat gluten

Intercropping and Food Safety

Resultados del GO TRIDURAND en positivo, se obtienen altos rendimientos en los primeros ensayos con variedades de trigo duro de alta calidad en Andalucía

Unlocking New Value from Urban Biowaste: LCA of the VALUEWASTE Biobased Products

How to get plant-based meat analogues from CROPDIVA crops?

Generic Food Safety Assessment System when changing crop management

MOVING Project - The production of chestnut flour Policy Brief

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