Composition of high-molecular-weight glutenin subunits and gluten quality in wheat lines with alien genetic material
Background. High-molecular-weight glutenin subunits (HMW-GSs) make the greatest contribution to the formation of baking properties in bread wheat (Triticum aestivum L.). Glutenin polymorphism of bread wheat relatives is significantly richer than in cultivated varieties. The objective of this work wa...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
N.I. Vavilov All-Russian Institute of Plant Genetic Resources
2024-05-01
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| Col·lecció: | Труды по прикладной ботанике, генетике и селекции |
| Matèries: | |
| Accés en línia: | https://elpub.vir.nw.ru/jour/article/view/1874 |
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