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Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars
Glutenin is a major protein fraction contributing to the functional properties of gluten and dough. The glutenin constitutes 30–40% of the protein in wheat flour and about half of that in gluten. It is essential to identify ...
Wide crosses of durum wheat (Triticum durum Desf.) reveal good disease resistance, yield stability, and industrial quality across Mediterranean sites
Durum wheat (Triticum durum Desf.) breeders over the past century have increased the productivity and resilience of this crop via strong selection applied to genes controlling agronomically important traits. Along this ...
Efficiency of drought tolerance indices under different stress severities for bread wheat selection
Drought is a world-wide spread problem adversely affecting bread wheat production in rainfed agro-ecosystems. Development and
identification of efficient selection criteria for developing drought tolerant wheat varieties ...