Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments
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DOI: 10.1016/j.lwt.2016.12.031
Abstract: Abstract Four hard red bread wheat cultivars with the same high molecular weight glutenin subunit (HMW-GS) composition (1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10), developed for each of two production regions (irrigation and dryland) in South… read more here.
Keywords: quality; 1bx13 1by16; 1dx5 1dy10; 1by16 1dx5 ... See more keywords