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New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Active and intelligent packaging, food preservation and waste reduction
Enrichment of the functional profile of different types of pasta
Development of sustainable packaging materials and use of green food processing techniques
Innovative technologies for bread production
Polyphenols: extraction from residues of apple processing using ultrasounds
16 May 2013
Research
As the non-traditional raw materials can affect the properties of pasta
9 April 2013
Processing technology for vegetable convenience foods
7 April 2013
Technology
Drying of pasta
6 April 2013
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