Intermediate wheatgrass (Thinopyrum intermedium): a promising perennial grain for sustainable food production—a review of multifaceted potential and innovations to address nutritional deficiencies

Intermediate Wheatgrass (IWG), a perennial grain, is gaining increasing attention as a sustainable alternative to conventional cereals due to its environmental and nutritional benefits. This review explores IWG’s cultivation, processing, and nutritional potential, while critically examining both the...

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Autori principali:	Maryam Raayatpisheh, Kurt A. Rosentrater
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2026-03-01
Serie:	Frontiers in Sustainable Food Systems
Soggetti:	dough improvement enzymatic treatment intermediate wheatgrass Kernza nutritional value perennial grain
Accesso online:	https://www.frontiersin.org/articles/10.3389/fsufs.2026.1779063/full
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