Wheat rheology and grain quality assessment are critical fields that underpin both the traditional art and modern science of wheat processing. Research in these areas examines the complex interplay ...

Bread wheat (Triticum aestivum L.) is a pivotal staple food crop, providing about 20% of calories consumed by humans. Grain weight is one of the three factors of wheat yield, and also the key index of ...

Maize roots secrete certain chemicals that affect the quality of soil. In some fields, this effect increases yields of wheat planted subsequent to maize in the same soil by more than 4%. While the ...

According to nutritional experts, Americans aren’t consuming enough fiber. The solution could lie with a crop that’s already abundant, resilient and ecological to grow. Wheat already provides ...

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