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Formation of grain quality and heritability of certain of its characteristics during hybridization of winter wheats



Formation of grain quality and heritability of certain of its characteristics during hybridization of winter wheats



Tsitologiya i Genetika 13(3): 187-193



A study was made of grain quality formation and the degree of genetic dependence of protein and gluten content in hybrid winter wheats as well as rheological properties of their dough. Lysing and gluten contents were analyzed along with the degree and frequency of positive transgressions (transgressive segregations). A microextensograph presented the greatest interest for establishing rheological indices (strength, elasticity and resistance to tearing) of hybrid winter wheat.

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Accession: 005480479

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