Extrusion technology allows to improve the nutricional, sensorial and fuctional properties of food. Find out what we are doing in CARTIF with pulses, in the International Year of Pulses, in this videoblog of our colleague Belén Blanco.
(Activate the english subtitles)
Latest posts by Belén Blanco Espeso (see all)
- World Food Day 2022; no one should be left behind - 18 October 2022
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- Dear food system - 16 October 2020