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Wheat pp 615-643 | Cite as

Biotechnology in Nutritional Improvement of Wheat

  • Satinder Bajaj
Part of the Biotechnology in Agriculture and Forestry book series (AGRICULTURE, volume 13)

Abstract

Wheat provides energy and protein for more people than any other single food (Anonymous 1985). Since the form in which wheat is consumed varies, the organoleptic and physical qualities desired from wheat need to alter accordingly. The bread wheat (Triticum aestivum) accounts for 80% of the wheat consumption in the world, and macroni wheat (T. durum) is consumed as noodles and pastes in most of the mediterranean regions.

Keywords

Wheat Flour Protein Efficiency Ratio Nutritional Improvement High Molecular Weight Subunit Essential Amino Acid Index 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1990

Authors and Affiliations

  • Satinder Bajaj
    • 1
  1. 1.Punjab Agricultural UniversityLudhianaIndia

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