Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
By A Mystery Man Writer
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
Foods, Free Full-Text
Proportion of resistant starch (expressed as the amount of RS per 100 g
Traditional Breads in Bulgaria
Francesca MELINI, Food Science and Technology, CREA Research Center on Food and Nutrition
CIPOVKA” – Traditional Bread from North Serbia
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Agronomy, Free Full-Text
TDF (% DM) content in the analyzed samples (average values and standard
Isotopic parameters of the analyzed samples
Agronomy, Free Full-Text
Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change
CIPOVKA” – Traditional Bread from North Serbia
CIPOVKA” – Traditional Bread from North Serbia
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