Article Versions Notes

Bianchi A, Venturi F, Zinnai A, Taglieri I, Najar B, Macaluso M, Merlani G, Angelini LG, Tavarini S, Clemente C, et al. Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods. 2023; 12(6):1351. https://doi.org/10.3390/foods12061351

Bianchi, Alessandro, Francesca Venturi, Angela Zinnai, Isabella Taglieri, Basma Najar, Monica Macaluso, Giorgio Merlani, Luciana Gabriella Angelini, Silvia Tavarini, Clarissa Clemente, and et al. 2023. "Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality" Foods 12, no. 6: 1351. https://doi.org/10.3390/foods12061351

Bianchi, A., Venturi, F., Zinnai, A., Taglieri, I., Najar, B., Macaluso, M., Merlani, G., Angelini, L. G., Tavarini, S., Clemente, C., & Sanmartin, C. (2023). Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods, 12(6), 1351. https://doi.org/10.3390/foods12061351