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

Comparison between total starch content values determined using two

Comparison between total starch content values determined using two

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

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

Nutritional and Technological Aspects of Ancient Wheat

Content of carbohydrate fractions in bread samples from Russello and

Technologic characteristics of the durum wheat flours examined Sample

Linear correlations between selected parameters

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

Comparison between resistant starch content values determined using two

Agronomy, Free Full-Text

Visual Abstract - The starch characteristics of raw semolina determine

Nutritional and Technological Aspects of Ancient Wheat

Traditional Breads in Bulgaria