Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread

The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan br...

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Detalles Bibliográficos
Autores principales: Bianchi, Alessandro, Sanmartin, Chiara, Taglieri, Isabella, Macaluso, Monica, Venturi, Francesca, Napoli, Marco, Mancini, Marco, Fabbri, Carolina, Zinnai, Angela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379306/
https://www.ncbi.nlm.nih.gov/pubmed/37509763
http://dx.doi.org/10.3390/foods12142672

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379306/
https://www.ncbi.nlm.nih.gov/pubmed/37509763
http://dx.doi.org/10.3390/foods12142672

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