Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts-Reference-Cited by-同舟云学术

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts

Published:2016-07-21 Issue:9 Volume:81 Page:C2158-C2166
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Carrubba Alessandra¹,Comparato Andrea¹,Labruzzo Andrea¹,Muccilli Serena²,Giannone Virgilio¹,Spina Alfio²

Affiliation:

1. Dept. of Agriculture and Forest Sciences; Univ. of Palermo; Viale delle Scienze 90128 Palermo Italy

2. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee; Corso Savoia 190 95024 Acireale (Catania) Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13400/fullpdf

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