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The BREADforALL project aims to enhance gluten-free food products for individuals with celiac disease by utilizing innovative thermal treatments and microwave technology. It focuses on improving the functionality of gluten-free flours, specifically teff and buckwheat, to create high-quality bakery items that meet dieta…
Food safety, natural foods with clean labels, process intensification and green technology combination is an attractive research idea for the European Community being in line with the 'Health, Demographic Change and Wellbeing', 'Secure, clean and efficient energy' and “Biotechnology foresight identifying gaps and high-value opportunities for the EU industry” initiatives.
BREADforALL project responds to this challenge using gluten-free (GF), nutritious, raw materials and clean, efficient technolo…
UNIVERSIDAD DE VALLADOLID
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