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Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined ...
Marker-assisted selection of HMW-Glutenin 1Dx5+1Dy10 gene and 1B/1R translocation for improving industry quality in common wheat
Glutenin subunits play an important role in determining processing quality in common wheat. In this study, a total of 125 BC2F4 lines derived from four populations by marker-assisted backcrossing, with Yumai 34, Gaocheng ...