Climate change affects the quality of one of the world's most important staple foods
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study This story matters for Science & Discovery readers tracking science. Reported by phys.org. Read the full original at the source link below.
Originally reported by phys.org. LearningWire.com curates and briefs the science & discovery stories that matter. Our editorial policy →
Get the daily science & discovery signal