Journal article
Archaeobotany: The wheat and the chaff
- Abstract:
- Bread wheat, so-called because of its springy gluten protein that allows dough to rise, accounts for around 90% of global wheat production today. This presents a striking contrast to ancient cuisines based on subsistence farming, which incorporated a diverse range of foods including staple grains.
- Publication status:
- Published
- Peer review status:
- Peer reviewed
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- Files:
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(Preview, Accepted manuscript, pdf, 110.4KB, Terms of use)
-
- Publisher copy:
- 10.1038/nplants.2016.79
Authors
- Publisher:
- Nature Publishing Group
- Journal:
- Nature Plants More from this journal
- Volume:
- 2
- Issue:
- 6
- Pages:
- 16079-16079
- Publication date:
- 2016-06-01
- Acceptance date:
- 2016-05-15
- DOI:
- ISSN:
-
2055-0278
- Pubs id:
-
pubs:657754
- UUID:
-
uuid:06a6b218-ae6e-4de8-841f-ef5217debce9
- Local pid:
-
pubs:657754
- Source identifiers:
-
657754
- Deposit date:
-
2016-11-10
- ARK identifier:
Terms of use
- Copyright holder:
- Macmillan Publishers Limited
- Copyright date:
- 2016
- Notes:
- © 2016 Macmillan Publishers Limited, part of Springer Nature. All rights reserved.
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