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Vol. 10, Issue 5 (2021)

Ascertaining diverse physical and chemical characteristics quality making traits of Indian wheat: A review

Author(s):
Sukhjiwan Jeet Kaur and Nilesh Talekar
Abstract:
This review bestow the evidence about innovation done in wheat crop through various technologies for its ultimate use. Wheat is one of the major cereals across the world and is used mainly for the preparation of bread. Wheat in India is consumed mainly in the form of unleavened flat bread acknowledged as chapati. In Indian population mainly constitute on chapaties as important source of dietary proteins, calories, some of the vitamins and minerals for large section. Wheat has a special place in food security and economy of a big country like India. Wheat researchers had been successful to maintain steady growth in enhancing production and productivity. Wheat is substantially cultured for its seed and used as necessary food which contains proteins, nutrients and dietary fiber. In the days gone by numerous applied sciences has been used for quality improvement of wheat crop. For instance DNA sequencing, diverse strategies of breeding like wide hybridization are some of familiar methodologies used in evaluation of Triticum. Common wheat (T. aestivum) is heavily grown for the purpose of consumption.
Pages: 1226-1229  |  312 Views  55 Downloads


The Pharma Innovation Journal
How to cite this article:
Sukhjiwan Jeet Kaur, Nilesh Talekar. Ascertaining diverse physical and chemical characteristics quality making traits of Indian wheat: A review. Pharma Innovation 2021;10(5):1226-1229.
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