“BIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARS (Triticum aestivum L. and T. durum L.)”

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dc.contributor.advisorDr. J.G. Talati
dc.contributor.authorVISHAL RAMCHANDRA PATIL
dc.date.accessioned2017-05-22T05:53:43Z
dc.date.available2017-05-22T05:53:43Z
dc.date.issued2010
dc.description.abstractIndia is the second largest producer of wheat in the world after China. Wheat (T. aestivum, 2n=6x=42 and T. durum 2n=4x=28) is one of the major food crops next to rice in India. Although, India has achieved self sufficiency in wheat production in recent years, the quality of Indian wheat needs improvement not only for domestic consumption but also for meeting international standards for export purpose. The end use quality of wheat is mainly influenced by composition of gluten protein. Flour quality of cultivars for different products were studied using different qualitative parameters like moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan, dry and wet gluten, gluten index, β-carotene content, sedimentation value, thousands kernel weight and hectoliter weight. Results of present study revealed that, protein content, β-carotene contenten_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011997
dc.keywords“BIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARS (, WHEAT CULTIVARS (en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemBIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARSen_US
dc.subAgricultural Biotechnologyen_US
dc.subjectBiochemistryen_US
dc.subjectStudyen_US
dc.themeBIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARSen_US
dc.these.typeM.Scen_US
dc.title“BIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARS (Triticum aestivum L. and T. durum L.)”en_US
dc.typeThesisen_US
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