CIMMYT Repository

Data Repository

Your search returned 3 results.

Not what you expected? Check for suggestions

Results
	1.	Almond by-products : extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour by Pasqualone, A Laddomada, B Spina, A Todaro, A Guzman, C Summo, C Mita, G Giannone, V Material type: Article; Format: print ; Type of continuing resource: periodical Language: English Publication details: Amsterdam, Netherlands : Elsevier, 2018 In: LWT - Food Science and Technology v. 89, p. 299-306 Online resources: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	2.	Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico by Hernandez Espinosa, N Laddomada, B Payne, T.S Huerta-Espino, J Velu, G Ammar, K Ibba, M.I Pasqualone, A Guzman, C Material type: Article; Type of continuing resource: periodical Language: English Publication details: USA : Elsevier, 2020 In: LWT - Food Science and Technology v. 124, art. 109198 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	3.	Effect of salt reduction on quality and acceptability of durum wheat bread by Pasqualone, A Caponio, F Pagani, M.A Summo, C Paradiso, V.M Material type: Article; Type of continuing resource: periodical Language: English Publication details: Barking, Essex (United Kingdom) : Elsevier, 2019 In: Food Chemistry v. 289, p. 575-581 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org