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

Donatella Bianca Maria Ficco; Grazia Maria Borrelli

doi:10.3390/foods12214010

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

Foods. 2023 Nov 2;12(21):4010. doi: 10.3390/foods12214010.

Authors

Donatella Bianca Maria Ficco¹, Grazia Maria Borrelli¹

Affiliation

¹ Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Centro di Ricerca Cerealicoltura e Colture Industriali, 71122 Foggia, Italy.

Abstract

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 [...].

Publication types

Editorial

Grants and funding

This study includes results obtained within the project entitled “Nobili Cereali”, funded by PSR 2014–2020 Regione Campania—Misura 16.1.1–Azione 2 “Sostegno ai POI”.