Wheat is a cereal crop used in many ready-to-eat products such as bread, noodles and cakes due to its favorable sensory qualities and processing properties. The extrusion process further enhances ...

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 ...

Against this backdrop, a research team led by Dr. Guozhang Kang and Dr. Gezi Li from Henan Agricultural University, China, have made a discovery that could reshape the future of wheat genetic ...