Nutritional characterization of an Italian traditional bread from
4.9 (735) · $ 13.99 · In stock
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
Agronomy, Free Full-Text
Comparison between resistant starch content values determined using two
Content of carbohydrate fractions in bread samples from Russello and
PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Color indices (100 − L*, b*, a*) measured on the crumb (a) and crust
Foods, Free Full-Text
CIPOVKA” – Traditional Bread from North Serbia
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
