Nutritional characterization of an Italian traditional bread from
By A Mystery Man Writer
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CIPOVKA” – Traditional Bread from North Serbia
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Effect of different leavening agents on the nutritional characteristics of two durum wheat breads
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PDF] The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
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CIPOVKA” – Traditional Bread from North Serbia
![Nutritional characterization of an Italian traditional bread from](https://i1.rgstatic.net/publication/345284073_Nutritional_characterization_of_an_Italian_traditional_bread_from_ancient_grains_the_case_study_of_the_durum_wheat_bread_Pane_di_Monreale/links/5fb70361299bf104cf5f604d/largepreview.png)
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”
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CIPOVKA” – Traditional Bread from North Serbia
![Nutritional characterization of an Italian traditional bread from](https://www.researchgate.net/profile/Anna-Cherta-Murillo/publication/337991879/figure/fig2/AS:838198527787008@1576853510230/Visual-Abstract-The-starch-characteristics-of-raw-semolina-determine-sbeIIa-b-AB_Q320.jpg)
Visual Abstract - The starch characteristics of raw semolina determine
Comparison between total starch content values determined using two
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PDF) Characterization of different typical Italian bread by means of traditional, spectroscopic and image analyses
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Traditional Breads in Bulgaria
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Cañahua: An Ancient Grain for New Foods
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Traditional Turkish Bread, the “Tandır Ekmeği”
from
per adult (price varies by group size)