2017

1. Effect of different thermal treatments on the antioxidant capacity of a pea puree

   Proceedings of the 6th Workshop on agri-food research. WiA.17

2. Minimal processing of fresh legume seeds

   International Conference Advances in grain legume cultivation and use: Serbia, del 27 al 28 de septiembre de 2017

3. Quality changes of fresh and then microwaved minimally processed faba seeds

   International Conference Advances in grain legume cultivation and use: Serbia, del 27 al 28 de septiembre de 2017

4. The effect of processing and different thermal treatment on the antioxidant capacity of peas puree

   International Conference Advances in grain legume cultivation and use: Serbia, del 27 al 28 de septiembre de 2017