Nutritional Components of Wheat Based Food: Composition, Properties, and Uses

Donatella Bianca Maria Ficco; Grazia Maria Borrelli

doi:10.3390/foods12214010

Foods (Nov 2023)

Nutritional Components of Wheat Based Food: Composition, Properties, and Uses

Donatella Bianca Maria Ficco,
Grazia Maria Borrelli

Affiliations

Donatella Bianca Maria Ficco: Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, 71122 Foggia, Italy
Grazia Maria Borrelli: Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, 71122 Foggia, Italy

DOI: https://doi.org/10.3390/foods12214010
Journal volume & issue: Vol. 12, no. 21
p. 4010

Abstract

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Wheats (bread and durum wheats) and their main end-use products (particularly bread and pasta) have an important role in the Mediterranean diet as they substantially contribute to nutrient intake [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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Abstract

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