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

Cañahua: An Ancient Grain for New Foods

Agronomy, Free Full-Text

Nutritional and Technological Aspects of Ancient Wheat

Nutritional and Technological Aspects of Ancient Wheat

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

Traditional Breads in Bulgaria

Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change

Traditional Breads in Bulgaria

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

Isotopic parameters of the analyzed samples

Isotopic parameters of the analyzed samples

Traditional Turkish Bread, the “Tandır Ekmeği”

Nutritional and Technological Aspects of Ancient Wheat

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

Agronomy, Free Full-Text