Article Versions Notes

Spaggiari M, Marchini M, Calani L, Dodi R, Di Pede G, Dall’Asta M, Scazzina F, Barbieri A, Righetti L, Folloni S, et al. Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity. Foods. 2022; 11(4):495. https://doi.org/10.3390/foods11040495

Spaggiari, Marco, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede, Margherita Dall’Asta, Francesca Scazzina, Andrea Barbieri, Laura Righetti, Silvia Folloni, and et al. 2022. "Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity" Foods 11, no. 4: 495. https://doi.org/10.3390/foods11040495

Spaggiari, M., Marchini, M., Calani, L., Dodi, R., Di Pede, G., Dall’Asta, M., Scazzina, F., Barbieri, A., Righetti, L., Folloni, S., Ranieri, R., Dall’Asta, C., & Galaverna, G. (2022). Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity. Foods, 11(4), 495. https://doi.org/10.3390/foods11040495