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 semiarid region of central Argentine, 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 little stretchi...

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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