Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines

A set of 94 biofortified common wheat lines were analyzed for grain micronutrients content and for their processing quality and glutenin profile

Abstract

Development of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile.

This article is an output of the HarvestPlus programme

Citation

Rathan, Nagenahalli Dharmegowda; Mahendru-Singh Anju; Govindan, Velu; Ibba, Maria Itria. 2020. Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines. Frontiers in Sustainable Food Systems. 4:Article 583367.

Impact of High and Low-Molecular-Weight Glutenins on the Processing Quality of a Set of Biofortified Common Wheat (Triticum aestivum L.) Lines

Updates to this page

Published 6 October 2020