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Genetic characteristics of spring wheat varieties and the interaction of genes conditioning quantitative differences in rheological properties of the dough



Genetic characteristics of spring wheat varieties and the interaction of genes conditioning quantitative differences in rheological properties of the dough



Genetika Moskva 28(12): 80-87



On the basis of a diallel set of crosses involving 7 durum wheat varieties grown at 2 sites in European Russia, GCA and gene effects for dough quality traits were determined, and heritability estimates were calculated. The main contribution to mixograph indices was made by additive genes, indicating the possibility of selecting for these indices in early generations.

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Accession: 002390482

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