Chemical, technological, and nutritional characteristics of two lines of "farro" (Triticum turgidum ssp. dicoccum)

Nahrung - Food

Volumn 48, Issue 3, 2004, Pages 213-217

  Acquistucci, Rita ^a   Aureli, Gabriella ^b   Codianni, Pasquale ^b   Colonna, Michaela ^c   Galterio, Giovanni ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b Ist Sperim per la Cerealicoltura   (Italy)

^c ERSAM   (Italy)

Author keywords

Farro; Gluten quality; Maillard reaction; Pasta quality; Storage protein

Indexed keywords

ARTICLE; CHEMICAL ANALYSIS; CULTIVAR; FOOD ANALYSIS; FOOD HANDLING; NUTRITIONAL STATUS; PASTA; PHYTOCHEMISTRY; SAMPLING; SPECIES COMPARISON; WHEAT;

COLOR; CONSUMER SATISFACTION; FOOD HANDLING; FOOD TECHNOLOGY; HEALTH FOOD; HUMANS; ITALY; NUTRITIVE VALUE; PLANT PROTEINS; TASTE; TRITICUM;

TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM;

EID: 3242736492     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300411     Document Type: Article

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