Mini Review: Durum Wheat Quality: A Multidisciplinary Concept

  • Troccoli A
  • Borrelli G
  • De Vita P
 et al. 
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Abstract

The quality of durum wheat cannot be simply defined since it changes depending on the worker and end-use. Here we report a description of quality aspects evaluated at different levels: by the farmer, grain dealer, seed company, milling industry, pasta industry and consumer. The transformation of durum wheat to improve the quality for traditional end-uses and for novel applications is also described.

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Authors

  • A. Troccoli

  • G.M. Borrelli

  • P. De Vita

  • C. Fares

  • N. Di Fonzo

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