Nutritional characterization of an Italian traditional bread from
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Comparison between total starch content values determined using two
Traditional Turkish Bread, the “Tandır Ekmeği”
Typical spectrum of amide I (1620–1690 cm⁻¹) before and after
Comparison between resistant starch content values determined using two
PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Traditional Turkish Bread, the “Tandır Ekmeği”
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Traditional Turkish Bread, the “Tandır Ekmeği”
Frontiers Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change
Francesca MELINI, Food Science and Technology, CREA Research Center on Food and Nutrition
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