Characterisation of traditional Albanian breads derived from different cereals

European Food Research and Technology

Volumn 219, Issue 1, 2004, Pages 48-51

  Pasqualone, A ^a   Caponio, F ^a   Summo, C ^a   Arapi, V ^b  

^a UNIVERSITY OF BARI   (Italy)

^b AGRICULTURAL UNIVERSITY OF TIRANA   (Albania)

Author keywords

Albanian bread; Chick pea bread; Maize bread; Rye bread; Wheat bread

Indexed keywords

CROPS; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; PROTEINS; QUALITY CONTROL; RAW MATERIALS;

ALBANIAN BREAD; CHICK-PEA BREAD; MAIZE BREAD; RYE BREAD; WHEAT BREAD;

FOOD PRODUCTS;

CEREALS; FARM CROPS; FOOD; MOISTURE; PROTEINS; QUALITY CONTROL; RAW MATERIALS;

CICER ARIETINUM; PISUM SATIVUM; SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 21044442401     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0917-2     Document Type: Article

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