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

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

4.7 (555) · $ 16.50 · In stock

Nutritional and Technological Aspects of Ancient Wheat

Isotopic parameters of the analyzed samples

Technologic characteristics of the durum wheat flours examined Sample

Comparison between resistant starch content values determined using two

Isotopic parameters of the analyzed samples

Agronomy, Free Full-Text

Agronomy, Free Full-Text

Typical FOV for Altamura (a), Laterza (b), and Matera (c) bread types.

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

Traditional Turkish Bread, the “Tandır Ekmeği”

CIPOVKA” – Traditional Bread from North Serbia