Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits

A group of F4 and F5 lines of bread wheat (Triticum aestivum L.), apt for the semi-arid region of central Argentina, was analyzed for bread-making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but low-exten...

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Bibliographic Details
Main Authors: Dubois, M. E., Gaido, Z. A., Manera, G. A., Maich, R. H.
Format: Online
Language:spa
Published: Facultad de Ciencias Agropecuarias 1992
Subjects:
Online Access:https://revistas.unc.edu.ar/index.php/agris/article/view/2374