Starch and Dough-Related Properties of Wheat (<i>Triticum aestivum</i> L.) Exposed to Varying Temperatures and Radiances after Anthesis

Starch and Dough-Related Properties of Wheat (<i>Triticum aestivum</i> L.) Exposed to Varying Temperatures and Radiances after Anthesis

With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat s...

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Bibliographic Details
Main Authors: Zhenzhen Zhang, Dinghan Jia, Dexin Wang, Nianbing Zhou, Zhipeng Xing, Ke Xu, Haiyan Wei, Baowei Guo, Hongcheng Zhang
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Agronomy
Subjects:
temperature
radiation
wheat starch
dough property
Online Access:https://www.mdpi.com/2073-4395/13/4/1069

Internet

https://www.mdpi.com/2073-4395/13/4/1069

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