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

Isotopic parameters of the analyzed samples

Color indices (100 − L*, b*, a*) measured on the crumb (a) and crust

Francesca MELINI, Food Science and Technology, CREA Research Center on Food and Nutrition

Typical spectrum of amide I (1620–1690 cm⁻¹) before and after

Comparison between resistant starch content values determined using two

Content of carbohydrate fractions in bread samples from Russello and

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

Visual Abstract - The starch characteristics of raw semolina determine

Agronomy, Free Full-Text

Isotopic parameters of the analyzed samples

Foods, Free Full-Text

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

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

Traditional Breads in Bulgaria