1. Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.). (22nd March 2021) Authors: Spina, Alfio; Dinelli, Giovanni; Palumbo, Massimo; Whittaker, Anne; Cambrea, Michele; Negri, Lorenzo; Bosi, Sara Journal: International journal of food science & technology Issue: Volume 56:Number 7(2021) Page Start: 3278 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗