Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines
Type:
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.;
Crossa, J.;
Mondal, S.;
Velu, G.;
Huerta-Espino, J.;
https://orcid.org/0000-0001-8334-9862
Scopus ID
Researcher ID
Items in this Repository
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Crespo Herrera, L.A.;
Vargas, M.;
Singh, R.P.;
Ibba, M.I.
Crossa, J.;

Mondal, S.;

Velu, G.;

Huerta-Espino, J.;

Huerta-Espino, J.



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Crespo Herrera, L.A.;

Vargas, M.;
Singh, R.P.;

Ibba, M.I.

Year:
2022
Copyright:
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Journal:
Field Crops Research
Journal volume:
284
Article number:
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.