Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”

TDF (% DM) content in the analyzed samples (average values and standard

Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change

PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Nutritional and Technological Aspects of Ancient Wheat

Comparison between total starch content values determined using two

Visual Abstract - The starch characteristics of raw semolina determine

PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Traditional Breads in Bulgaria

Agronomy, Free Full-Text

PDF) Asian grain-based food products and the European scheme for food protected Designations of origin: A Critical analysis

Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change

Traditional Turkish Bread, the “Tandır Ekmeği”