Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

CARLOS GUZMÁN GARCÍA2026-01-292026-01-29202210.1016/j.fcr.2022.1085852-s2.0-85131425774https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35034Agronomy and Crop ScienceSoil ScienceEffects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding linesresearch article