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2 articles for “Triticum aestivum plant”
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Foliar Application of Zinc Nanoparticles Improves Photosynthetic Performance in Wheat Plants
Abstract: The present study investigated the impact of foliar spray of zinc oxide nanoparticles on physiological and biochemical reactions in wheat (Triticum aestivum L.) Foliar spray with zinc oxide nanoparticles at 10 mg/l positively increased pigment content and biomass in comparison to control while a significant reduction in chlorophyll content and biomass accumulation was observed at higher concentration of 1000 mg/l. A study of Chlorophyll a fluorescence parameters at 10 mg/l …
Published in Research and Reviews : A Journal of Biotechnology Read article