Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness
Although durum wheat (<i>Triticum durum</i> L. ssp. <i>durum</i> 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 it...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/11/1532 |