Nutritional characterization of an Italian traditional bread from

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

Visual Abstract - The starch characteristics of raw semolina determine

Agronomy, Free Full-Text

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

Isotopic parameters of the analyzed samples

Traditional Turkish Bread, the “Tandır Ekmeği”

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

Typical FOV for Altamura (a), Laterza (b), and Matera (c) bread types.

PDF) Characterization of different typical Italian bread by means of traditional, spectroscopic and image analyses

Agronomy, Free Full-Text

Nutritional and Technological Aspects of Ancient Wheat

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

Available starch (AV), resistant starch (RS), free glucose and

Isotopic parameters of the analyzed samples

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