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Proagrotalk Forum 2021

QualitàInBio Final Conference

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

QualitàInBio final conference – webinar mode

The valorisation of hemp by-products for a full use of hemp

The use of red lentil flour in bakery products

Healthy diet and sustainability

L’estate super hot dell’Azienda Stuard – Assaggiami magazine

Castagni Parlanti on the weekly magazine “Il Venerdì” of the Italian newspaper “la Repubblica”

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