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

Agronomy, Free Full-Text

Content of carbohydrate fractions in bread samples from Russello and

Comparison between total starch content values determined using two

PDF) Traceability of Sicilian Durum Wheat Landraces and Historical Varieties by High Molecular Weight Glutenins Footprint

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

Nutritional and Technological Aspects of Ancient Wheat

PDF) Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Isotopic parameters of the analyzed samples

Traditional Breads in Bulgaria