Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review...

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Detalles Bibliográficos
Autores principales: Lafiandra, Domenico, Sestili, Francesco, Sissons, Mike, Kiszonas, Alecia, Morris, Craig F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180912/
https://www.ncbi.nlm.nih.gov/pubmed/35681282
http://dx.doi.org/10.3390/foods11111532

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180912/
https://www.ncbi.nlm.nih.gov/pubmed/35681282
http://dx.doi.org/10.3390/foods11111532

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