Buckwheat as a functional ingredient in bakery products

Sector:

Grains

Category:

Quality & Safety

Description:

Presentation conducted under Trafoon training workshop.

Target groups:

Students

Training Formats:

PDF file

Keywords:

Innovative products; Flour; Wheat

Language:

English

Last name:

Tomasz Jelinski

Organisation:

PAN-O

File Attachment:

warsaw_malgorzata_wronkowska_20160628.pdf

This project has been funded with support from the European Commission. This website reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.