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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Autores principales: Camille Vindras-Fouillet, Isabelle Goldringer, Gaëlle van Frank, Marc Dewalque, Axel Colin, Hélène Montaz, Jean-François Berthellot, Raphaël Baltassat, Christian Dalmasso
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/503a57ceb61241bc9e25527239599723
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