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Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
Research article (Foods, 2023) · cited 16× · AI/ML
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
Summary
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality is a scholarly article[1].
Key Facts
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Retrieved May 24, 2026, from https://4ort.xyz/entity/valorization-of-an-old-variety-of-triticum-aestivum-a-study-of-its-suitability-for-breadmaking-focusing-on-sensory-and-n
MLA“Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/valorization-of-an-old-variety-of-triticum-aestivum-a-study-of-its-suitability-for-breadmaking-focusing-on-sensory-and-n.
BibTeX@misc{4ortxyz_valorization-of-an-old-variety-of-triticum-aestivum-a-study-of-its-suitability-for-breadmaking-focusing-on-sensory-and-n_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality}}, year = {2026}, url = {https://4ort.xyz/entity/valorization-of-an-old-variety-of-triticum-aestivum-a-study-of-its-suitability-for-breadmaking-focusing-on-sensory-and-n}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality — https://4ort.xyz/entity/valorization-of-an-old-variety-of-triticum-aestivum-a-study-of-its-suitability-for-breadmaking-focusing-on-sensory-and-n (retrieved 2026-05-24)
