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)
- Dear food system - 16 October 2020
- Tell me what you eat… and I will tell you if it is good for our planet - 26 August 2019
- (Español) ¿Cómo interpretar las etiquetas de los alimentos? - 31 July 2018