Promising opportunities of using molecular genetic approaches for managing wheat grain technological properties in the context of the “grain–flour–bread” chain › Research Explorer

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Promising opportunities of using molecular genetic approaches for managing wheat grain technological properties in the context of the “grain–flour–bread” chain

Research output: Contribution to journal › Article › peer-review

DOI

https://doi.org/10.1134/S2079059717040037
Final published version

E. K. Khlestkina
T. A. Pshenichnikova
N. I. Usenko
Yu S. Otmakhova

Original language	English
Pages (from-to)	459-476
Number of pages	18
Journal	Russian Journal of Genetics: Applied Research
Volume	7
Issue number	4
DOIs	https://doi.org/10.1134/S2079059717040037
Publication status	Published - 1 Jun 2017

OECD FOS+WOS

Research areas

baking industry, bread wheat, DNA markers, dough physical properties, flour, food security, genes, genomic selection, gluten content, grain, marker-assisted selection, milling properties

ID: 9647716