Assessment of the agronomic and technological characteristics of T. turgidum ssp dicoccum Schrank and T. spelta L

Autor: Galterio G, Codianni P, Giusti AM, Pezzarossa B, Cannella C**.

Publikováno v: Nahrung (Weinh.) 47 (2003): 54–59.
info:cnr-pdr/source/autori:Galterio G*, Codianni P*, Giusti AM**, Pezzarossa B*** and Cannella C**./titolo:Assessment of the agronomic and technological characteristics of T. turgidum ssp dicoccum Schrank and T. spelta L./doi:/rivista:Nahrung (Weinh.)/anno:2003/pagina_da:54/pagina_a:59/intervallo_pagine:54–59/volume:47

Recently, the people's interest in natural and organic products led to a "rediscovery" of hulled wheat, particularly T. turgidum ssp. dicoccum, commonly known as "farro". Compared with durum wheat (T. turgidum ssp. durum), farro is characterized by l

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https://publications.cnr.it/doc/239884

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Bread-Making Quality Indices in Triticum aestivum Progenies. Implications in Breeding for Better Bread Wheat.

Autor: Brunori, A., Galterio, G., Zannettino, C., Pogna, N. E.

Publikováno v: Plant Breeding; Apr89, Vol. 102 Issue 3, p222-231, 10p

Proteines totales et composition proteique de semoules de bles durs Italiens; correlations avec la qualite des pates alimentaires

Autor: D'Egidio, M. G., Fortini, S., Galterio, G., Mariani, B. M., Sgrulletta, D., Volpi, M.

Publikováno v: Plant Foods for Human Nutrition (Formerly Qualitas Plantarum); April 1979, Vol. 28 Issue: 4 p333-348, 16p