Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
Wheat is a staple food in many diets and is currently cultivated worldwide.It provides a large proportion of the daily energy intake and contributes to food balance.Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases and Apparel nutritional deficits, emphasizing the l