A genome-wide association study of arabinoxylan content in flour of triticale (×Triticosecale Wittmack)
The adoption of triticale (×Triticosecale Wittmack) by the food market is still limited due to its inferior technological quality compared to wheat when it comes to bread-making. However, there is continued interest in the use of triticale flour for food purposes owing to its rich content of bioacti...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Frontiers Media S.A.
2026-04-01
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| Series: | Frontiers in Plant Science |
| Assuntos: | |
| Acceso en liña: | https://www.frontiersin.org/articles/10.3389/fpls.2026.1809699/full |
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