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Genetic regulation of gluten content in flour from spring common wheat hybrids



Genetic regulation of gluten content in flour from spring common wheat hybrids



Tsitologiya i Genetika 11(2): 141-144



The degree of phenotypic variation of gluten content in flour of individual plants was studied in F1-F2 hybrids and their parental forms. Heritability of this character and the type of segregation in hybrids were established. Magnitude of genotypic variation in the progeny, genetic effect in selection and the polygenic nature of the gluten content index were shown.

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