Nutritional characterization of an Italian traditional bread from

CIPOVKA” – Traditional Bread from North Serbia

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

PDF) The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Isotopic parameters of the analyzed samples

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

Agronomy, Free Full-Text

Crumb colour features for bread of different types

Foods, Free Full-Text

Isotopic parameters of the analyzed samples

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