Genetic control of grain protein, dough rheology traits and loaf traits in a bread wheat population grown in three environments

Published 2015 View Full Article

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Title
Genetic control of grain protein, dough rheology traits and loaf traits in a bread wheat population grown in three environments
Authors
Keywords
Baking, Dough, Heat, QTLs
Journal
JOURNAL OF CEREAL SCIENCE
Volume 64, Issue -, Pages 147-152
Publisher
Elsevier BV
Online
2015-05-29
DOI
10.1016/j.jcs.2015.05.010

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