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...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-04-01
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Series: | Agronomy |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4395/13/4/1069 |