## Abstract In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from βhulledβ wheat such as the __Triticum turgidum__ ssp. __dicoccum__, also known as βfarroβ. In order to contribute to the general knowledge, two lines of farro were c
β¦ LIBER β¦
Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum
β Scribed by Galterio, G. ;Cardarilli, D. ;Codianni, P. ;Acquistucci, R.
- Book ID
- 101367918
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 62 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0027-769X
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## Abstract Recently, the people interest in natural and organic products led to a βrediscoveryβ of hulled wheat, particularly __T. turgidum__ ssp. __dicoccum__, commonly known as βfarroβ. Compared with durum wheat (__T. turgidum__ ssp. __durum__( farro is characterized by low productivity and low
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