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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 ...
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 ...