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  1. 1
    The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina

    The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina by Marianna Tagliasco, Donatella Peressini, Nicoletta Pellegrini

    Published 2025-06-01
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  2. 2
    The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility

    The Combined Effect of Gluten Addition, Cell Wall Integrity, and Low Hydration Level in Durum Wheat Bread on Textural Quality and Starch Digestibility by Marianna Tagliasco, Anna Baggio, Donatella Peressini, Nicoletta Pellegrini

    Published 2023-11-01
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