Modern aspects of wheat grain proteins
The unique baking properties of wheat have contributed to the large variety of food products made of wheat. Wheat products are immensely popular, which is reflected in their ubiquitous consumption. Concerning wheat quality, a main challenge for intense growing strategies is to adapt wheat plants of...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Julius Kühn-Institut
2019-09-01
|
| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/12912 |