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

Proportion of resistant starch (expressed as the amount of RS per 100 g

Rita ACQUISTUCCI, Senior Researcher, Dr, Council for Agricultural Research and Agricultural Economy Analysis, Rome, CREA, Research Center on Food and Nutrition

Crumb morphological features for bread of different types

Agronomy, Free Full-Text

Effect of different leavening agents on the nutritional characteristics of two durum wheat breads

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

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CIPOVKA” – Traditional Bread from North Serbia

Traditional Turkish Bread, the “Tandır Ekmeği”

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

Agronomy, Free Full-Text

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