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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Materias: | |
| 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 |