On the occasion of the 12th AISTEC conference entitled “CEREALS AND SCIENCE: resilience, sustainability and innovation”, held at the Faculty of Agriculture of the University of Naples “Federico II” (Portici), Prof. Eleonora Carini of the University of Parma presented the results obtained from the study “Bread from composite wheat flour and hemp cake: a qualitative opportunity?” showing the effects of the inclusion of hemp cake in bread formulation.
The three-day event was a stimulating opportunity for the national scientific community to exchange views on fundamental topics in cereal production.
Attached is an extract of the presentation that will be discussed at the final conference on the 5th of May at the University of Parma.
