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Now showing items 41-42 of 42
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 ...
A reliable and non-destructive method for estimating forage shrub cover and biomass in arid environments using digital vegetation charting technique
Despite the importance of fodder shrubs to small ruminant diets and production in arid and semiarid ecosystems, they are often not considered when quantifying grazing land potential. This oversight is mainly due to the ...