Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity

[link_content]Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity[/link_content]

Article published on Foods Journal belonging to the Special Issue Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity.

This research was carried out by Open Fields in cooperation with the University of Parma and Molino Grassi, and was part of the project “Competitiveness increase of high hill and mountain farms through cereal biodiversity valorisation under organic farming—Bio2”, supported by Regione Emilia-Romagna, Italy, through the Rural Development Programme 2014–2020—Operation Type 16.1.01—Focus Area 2A.