Poboljšanje kvaliteta pšenice za ishranu ljudi | Improving the quality of wheat for human consumption
2022
Knežević, Desimir | Paunović, Aleksandar | Đurović, Vesna | Roljević Nikolić, Svetlana | Mićanović, Danica | Madić, Milomirka | Menkovska, Mirjana | Zečević, Veselinka
Wheat production and demand for improving wheat quality have increased worldwide in order to obtain safe food products and preserve human health. Today, refined white flour is most often used to obtain products, the excessive use of which in humans can cause obesity, allergies, intolerance and diseases of the intestinal tract. Possible risks to human health impose the task of improving the quality of protein and carbohydrates. It is necessary to create wheat varieties with the desired composition of gluten, polysaccharides, starch, which will be used for the production of food safe for health. Also, that commercial production to ensures that products are available ensures that products are available at quality and cost and are affordable to users.
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书目信息
出版者 Agronomski fakultet, Čačak (Srbija) | Faculty of Agronomy, Čačak (Serbia)