A New Insight into Ancient Wheat Pasta: Physicochemical, Technological and Cooking Quality of <i>Triticum dicoccum</i> (Emmer)
Emmer (<i>Triticum turgidum</i> ssp. <i>dicoccum</i>) is attracting renewed interest as a nutrient-dense ancient wheat for sustainable cereal foods; however, product-level evidence for region-specific landraces remains limited. This study characterizes pasta produced exclusively from 100% <i>Triticu...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI AG
2026-02-01
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| Σειρά: | Applied Sciences |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.mdpi.com/2076-3417/16/4/2138 |
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