학술논문
Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization.
Document Type
Article
Author
Source
Subject
*ANTHOCYANINS
*BIOFORTIFICATION
*WHEAT -- Nutrition
*BAKING industry
*PLANT breeders
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Language
ISSN
1932-6203
Abstract
Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white