Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness
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DOI: 10.3390/foods11111532
Abstract: 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… read more here.
Keywords: wheat; starch composition; durum; versatility durum ... See more keywords