BSG	Brewers’s spent grain;
Ri	BSG deriving from mashing of a mixture of 65% barley malt and 35% unmalted soft wheat cv. Risciola;
Da	BSG deriving from mashing of a mixture of 65% barley malt and 35% unmalted durum wheat cv. Dauno III;
Em	BSG deriving from mashing of a mixture of 65% barley malt and 35% unmalted emmer;
D	Geographical origin from Daunia;
S	Geopraphical origin from Salento;
20G3 and 25G4	The first number is referred to the percentages of substitution of the Manitoba flour with BSG flour while the second one is referred to the percentages of gluten added calculated on the total amount of flours;
EVOO	Extra-virgin olive oil;
TPC	Total Phenolic Content;
tUPP%	Percentage of total unextractable polymeric proteins;
lUPP%	Percentage of large unextractable polymeric protein;
UP%	Percentage of unextractable (both monomeric and polymeric forms) proteins;
TDF	Total Dietary Fibres;
SDF	Soluble Dietary Fibres;
IDF	Insoluble Dietary Fibres.