Biochemical Studies in Durum Wheat (Triticum durum L.) Genotypes - Punia, Himani;Malik, Anurag;Madan, Shashi
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Quality is an important aspect of durum wheat.Pasta products are becoming increasingly popular world-wide because of their ready-to-eat convenient form, availability in various shapes, designs, nutritional quality, palatability and long shelf life.Durum wheat has unique characteristics which have made it the most suitable raw material for the production of pasta products such as spaghetti, macaroni and vermicelli etc. The high protein content, excellent golden amber color, kernel hardness, kernel size, granular semolina and superior cooking quality of durum wheat makes it the most suitable…mehr

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Produktbeschreibung
Quality is an important aspect of durum wheat.Pasta products are becoming increasingly popular world-wide because of their ready-to-eat convenient form, availability in various shapes, designs, nutritional quality, palatability and long shelf life.Durum wheat has unique characteristics which have made it the most suitable raw material for the production of pasta products such as spaghetti, macaroni and vermicelli etc. The high protein content, excellent golden amber color, kernel hardness, kernel size, granular semolina and superior cooking quality of durum wheat makes it the most suitable wheat for manufacturing high quality pasta products and diverse range of foods.
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Autorenporträt
Yo, Himani Punia, he presentado un proyecto sobre estudios bioquímicos en genotipos de trigo duro. Actualmente estoy trabajando en el perfil de expresión de genes tolerantes a la sal en el sorgo para la tolerancia a la salinidad.