Properties of grain, flour and dough in bread wheat lines with aegilops markgrafii introgressions

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

Original language	English
Pages (from-to)	296-306
Number of pages	11
Journal	Cereal Research Communications
Volume	45
Issue number	2
DOIs	https://doi.org/10.1556/0806.45.2017.012
Publication status	Published - 1 Jun 2017

Aegilops markgrafii, Bread wheat, Flour particle size, Gluten content in grain, Introgressions, Physical and mixing properties of dough, Vitreousness of grain, physical and mixing properties of dough, QTL ANALYSIS, introgressions, GENETIC-ANALYSIS, QUALITY, MICROSATELLITE, bread wheat, flour particle size, PROTEIN-CONTENT, DURUM-WHEAT, LEAF RUST, gluten content in grain, RESISTANCE, vitreousness of grain, TRAITS, MAP

ID: 10185230