Traditional Mediterranean Durum Wheat-Based Food Products

Autor: Sandra Mandato, Joel Abecassis, Claire Mayer-Laigle, Hugo de Vries

Publikováno v: 3. International Symposium on “Traditional Foods from Adriatic to Caucasus”
3. International Symposium on “Traditional Foods from Adriatic to Caucasus”, Oct 2015, Sarajevo, Bosnia and Herzegovina
2015; 3. International Symposium on “Traditional Foods from Adriatic to Caucasus”, Sarajevo, BIH, 2015-10-01-2015-10-04, 8
HAL

International audience; Durum wheat plays a major role on nutritional, cultural, economic and social development of the Mediterranean basin, where almost two-thirds of the worldwide annual durum wheat production is consumed. The specific features of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19e9d6158a1e0172e9d3e095436c6b2b
https://hal.inrae.fr/hal-02742512/file/Mandato-TF3-2015-Symposium_1.pdf