Nutritional characterization of an Italian traditional bread from

Content of carbohydrate fractions in bread samples from Russello and

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

Isotopic parameters of the analyzed samples

Francesca MELINI, Food Science and Technology, CREA Research Center on Food and Nutrition

Visual Abstract - The starch characteristics of raw semolina determine

Traditional Breads in Bulgaria

Traditional Turkish Bread, the “Tandır Ekmeği”

Traditional Turkish Bread, the “Tandır Ekmeği”

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

Isotopic parameters of the analyzed samples