Characterisation of Indian wheat varieties for chapatti (flat bread) quality
نویسندگان
چکیده
منابع مشابه
Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat (Triticum aestivum) Varieties Differing for Chapatti (Unleavened Flat Bread) Quality
Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestivum) varieties differing for chapatti quality have not been studied. In this study, the identifica...
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ژورنال
عنوان ژورنال: Journal of the Saudi Society of Agricultural Sciences
سال: 2019
ISSN: 1658-077X
DOI: 10.1016/j.jssas.2017.02.005