Agricultural and Biological Sciences
3 years ago

New wheat discovery boosts global food quality and nutrition levels!

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Foods
Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes
Pablo Federico Roncallo, Carlos Guzmán, Adelina Olga Larsen, Ana Laura Achilli, Susanne Dreisigacker, Elena Rosa Molfese, Valentina Astiz, Viviana Echenique

Paper Summary

The researchers studied different types of wheat to see how they affect the quality of the grains. They found that variations in certain genes can change the protein content in wheat, which in turn affects the quality of the final product. This information can help farmers and scientists improve the quality of wheat crops around the world.

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