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

CIPOVKA” – Traditional Bread from North Serbia

Crumb morphological features for bread of different types

Cañahua: An Ancient Grain for New Foods

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

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

Effect of different leavening agents on the nutritional characteristics of two durum wheat breads

Comparison between total starch content values determined using two

Crumb colour features for bread of different types

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

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

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

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

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Traditional Breads in Bulgaria

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