Discussion on the future collaboration with the PROCEREAL group
Researchers from the Ethiopian Institute of Agricultural Research and Prof. Tadele visited the Universidad de Valladolid
PROCEREALtech focuses on the physical, chemical, thermal and nutritional properties of cereal-based products, designing foods with beneficial health effects and improving the quality of gluten-free products
PROCEREALtech Universidad de Valladolid (España)