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

PDF) Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Visual Abstract - The starch characteristics of raw semolina determine

CIPOVKA” – Traditional Bread from North Serbia

Comparison between total starch content values determined using two

TDF (% DM) content in the analyzed samples (average values and standard

PDF) Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Traditional Breads in Bulgaria

Isotopic parameters of the analyzed samples

Agronomy, Free Full-Text

Traditional Turkish Bread, the “Tandır Ekmeği”

Traditional Breads in Bulgaria

Traditional Turkish Bread, the “Tandır Ekmeği”

Traditional Breads in Bulgaria

CIPOVKA” – Traditional Bread from North Serbia

Isotopic parameters of the analyzed samples