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Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectiv...

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Detalles Bibliográficos
Autores principales: Siddiqi, Raashid Ahmad, Singh, Tajendra Pal, Rani, Monika, Sogi, Dalbir Singh, Bhat, Mohd Akbar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7506077/
https://www.ncbi.nlm.nih.gov/pubmed/33015119
http://dx.doi.org/10.3389/fnut.2020.00141

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