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
Description
Agronomy, Free Full-Text
Nutritional and Technological Aspects of Ancient Wheat
Typical FOV for Altamura (a), Laterza (b), and Matera (c) bread types.
Traditional Breads in Bulgaria
Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change
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
Nutritional and Technological Aspects of Ancient Wheat
Nutritional and Technological Aspects of Ancient Wheat
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
Typical spectrum of amide I (1620–1690 cm⁻¹) before and after
Technologic characteristics of the durum wheat flours examined Sample
Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change
Foods, Free Full-Text
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