Nutritional characterization of an Italian traditional bread from
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