HIGHLIGHTS
- who: Sujun Liu and colleagues from the Adapted to the Great Plains of the United States Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA have published the Article: End-Use Quality of Historical and Modern Winter Wheats Adapted to the Great Plains of the United States, in the Journal: Foods 2022, 11, 2975. of 14/09/2022
- what: The authors evaluated two bran quality traits that are bread baking quality: BWRC and bran friability. The decrease in protein concentration in modern wheat compared with historical wheat that was reported in this . . .
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