Published in
Elsevier, Food Chemistry, (241), p. 242-249
DOI: 10.1016/j.foodchem.2017.08.096
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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production
Journal article published in 2018 by
Virgilio Giannone,
Mariagrazia Giarnetti 
,
Alfio Spina,
Aldo Todaro,
Biagio Pecorino,
Carmine Summo,
Francesco Caponio,
Vito Michele Paradiso,
Antonella Pasqualone
,
Alfio Spina,
Aldo Todaro,
Biagio Pecorino,
Carmine Summo,
Francesco Caponio,
Vito Michele Paradiso,
Antonella Pasqualone
This paper was not found in any repository, but could be made available legally by the author.
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