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The bread making process

The bread making process of ancient wheat

 

The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

 

Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality

 

Techniques and technologies for the breadmaking process with unrefined wheat flours

 

 

 

 

 

 

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Comunità del Cibo e dei Grani Antichi di Montespertoli
Via Lucardese 74
50025 Montespertoli
C.F-94241440489

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