Authors: Curioni, A Pogna, NE Pasini, G Spettoli, P Voltarel, M Peruffo, AD

Citation: A. Curioni et al., Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp monococcum) flours with different breadmaking quality, ITAL J FOOD, 12(1), 2000, pp. 91-102