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Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines


Type:
Article
Title:
Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines
Creator:
Guzman, C.;
Guzman, C.
ORCID iD iconhttps://orcid.org/0000-0002-1797-9273
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Crossa, J.;
ORCID iD icon
Crossa, J.
ORCID iD iconhttps://orcid.org/0000-0001-9429-5855
ScopusScopus ID
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Mondal, S.;
ORCID iD icon
Mondal, S.
ORCID iD iconhttps://orcid.org/0000-0002-8582-8899
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Velu, G.;
ORCID iD icon
Velu, G.
ORCID iD iconhttps://orcid.org/0000-0001-9502-4352
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Huerta-Espino, J.;
ORCID iD icon
Huerta-Espino, J.
ORCID iD iconhttps://orcid.org/0000-0001-8334-9862
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Crespo Herrera, L.A.;
ORCID iD icon
Crespo Herrera, L.A.
ORCID iD iconhttps://orcid.org/0000-0003-0506-4700
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Vargas, M.;
Singh, R.P.;
ORCID iD icon
Singh, R.P.
ORCID iD iconhttps://orcid.org/0000-0002-4676-5071
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Ibba, M.I.
ORCID iD icon
Ibba, M.I.
ORCID iD iconhttps://orcid.org/0000-0002-3263-0301
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Year:
2022
URI:
https://hdl.handle.net/10883/22123
Copyright:
CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
Journal:
Field Crops Research
Journal volume:
284
Article number:
108585
DOI:
10.1016/j.fcr.2022.108585
Place of Publication:
Netherlands
Publisher:
Elsevier
Citation:
Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines. 2022. 284 DOI: 10.1016/j.fcr.2022.108585 Elsevier.

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CGSpace URL:
https://hdl.handle.net/10568/126451

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