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Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception

Fatma Boukid, Valentina Gentilucci, Elena Vittadini, Andrea De Montis, R. Rosta, Sara Bosi, Giovanni Dinelli, Eleonora Carini

2020LWT18 citationsDOIOpen Access PDF

Topics & Concepts

CultivarWheat flourMathematicsBread makingSensory analysisWheat breadFood scienceAgronomyBiologyFood composition and propertiesWheat and Barley Genetics and PathologyFermentation and Sensory Analysis
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception | Litcius