Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding
(2021)
Journal Article
Agarwal, D., MacNaughtan, W., King, J., & Foster, T. J. (2021). Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding. Food and Function, 12(2), 781-790. https://doi.org/10.1039/d0fo02223c
Plant breeders are focused on creating new varieties of wheat with enhanced yield potential without affecting the quality of wheat for food. In this study, four cultivated varieties of wheat, Triticium asetivum and two wild relatives of wheat; Tritic... Read More about Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding.