CFW Spotlight: EIT Food
EIT is a Knowledge and Innovation Community (KIC) established by the EU to spur innovation, partnership, and entrepreneurship and overcome some of Europe's greatest challenges.
Ibba et al. examines the influence of a poorly characterized class of wheat seed storage proteins on wheat end-use quality. Using a range of common wheat varieties, the study clearly demonstrates there are specific Low-Molecular-Weight Glutenin Subunit haplotypes associated with variation in rheological properties of dough.
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