Re-evolution of Durum Wheat by Introducing the Hardness and Glu-D1 Loci

Durum wheat is an important crop worldwide. In many areas, durum wheat appears to have competitive yield, and biotic and abiotic advantages over bread wheat. What limits durum production? In one respect, the comparatively more limited processing and food functionality. Two traits directly relate to...

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Hlavní autoři: Craig F. Morris, Alecia M. Kiszonas, Jessica Murray, Jeff Boehm, Maria Itria Ibba, Mingyi Zhang, Xiwen Cai
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2019-11-01
Edice:Frontiers in Sustainable Food Systems
Témata:
durum wheat
kernel texture
cookie quality
bread baking
gluten strength
On-line přístup:https://www.frontiersin.org/article/10.3389/fsufs.2019.00103/full
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