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

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

Isotopic parameters of the analyzed samples

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

CIPOVKA” – Traditional Bread from North Serbia

Proportion of resistant starch (expressed as the amount of RS per 100 g

Rita ACQUISTUCCI, Senior Researcher, Dr, Council for Agricultural Research and Agricultural Economy Analysis, Rome, CREA, Research Center on Food and Nutrition

Crumb colour features for bread of different types

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

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

CIPOVKA” – Traditional Bread from North Serbia

Isotopic parameters of the analyzed samples

Agronomy, Free Full-Text

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