Published in
Elsevier, Journal of Cereal Science, (79), p. 118-126
DOI: 10.1016/j.jcs.2017.09.007
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Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread
Journal article published in 2018 by
Donatella Bianca Maria Ficco 
,
Grazia Maria Borrelli,
Valentina Giovanniello,
Cristiano Platani,
Pasquale De Vita
,
Grazia Maria Borrelli,
Valentina Giovanniello,
Cristiano Platani,
Pasquale De Vita
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