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Correlations between qualitative characteristics in top crosses of triticum aestivum l



Correlations between qualitative characteristics in top crosses of triticum aestivum l



Genetika i Selektsiya 20(4): 299-304



Application of the Path coefficient proved that the sedimentation value of flour is most important in the formation of the correlation coefficients between flour strength, flour sedimentation value, dough number, wet and dry gluten, swelling and elasticity of gluten and between these indices and the complex evaluation of bread (CEB). Dry gluten has an indirect influence on flour strength while wet gluten - on CEB. From all that, it is evident that for the evaluation of hybrid progenies the most important indirect characteristics are sedimentation value of flour and dry and wet gluten.

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