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

Traditional Turkish Bread, the “Tandır Ekmeği”

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

Technologic characteristics of the durum wheat flours examined Sample

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

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

Visual Abstract - The starch characteristics of raw semolina determine

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”

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”

Comparison between total starch content values determined using two