The suppression of tdmrp3 genes reduces the phytic acid and increases the nutrient accumulation in durum wheat grain

HIGHLIGHTS

• who: Arianna Frittelli et al. from the Institute of Agricultural Botany (NIAB), United Kingdom Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy, Institute of have published the research: The suppression of TdMRP3 genes reduces the phytic acid and increases the nutrient accumulation in durum wheat grain, in the Journal: (JOURNAL)
• what: The adaptability to a wide range of conditions, the good nutritional profile, along with its unique dough visco-elastic properties are the main reasons for its success (Shewry, 2009).
• how: For this experiment grains from two different genotypes . . .
  

   

  

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