Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large proportion of the daily energy intake and contributes to food balance. Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases...

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Bibliographic Details
Main Authors: Camille Vindras-Fouillet, Isabelle Goldringer, Gaëlle van Frank, Marc Dewalque, Axel Colin, Hélène Montaz, Jean-François Berthellot, Raphaël Baltassat, Christian Dalmasso
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Agronomy
Subjects:
organic farming
sensory characterization
bread wheat
agrobiodiversity
nutritional content
participatory plant breeding
Online Access:https://www.mdpi.com/2073-4395/11/11/2117

Internet

https://www.mdpi.com/2073-4395/11/11/2117

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