Molecular characterization and marker development of a novel soft wheat high-molecular-weight glutenin subunit 1Dy121 for improving cookie-baking quality
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Background: High-molecular-weight glutenin subunits (HMW-GSs) are the major determinants of gluten strength and dough elasticity, as well as wheat end use quality. A novel HMW-GS 1Dy121 in soft wheat is associated with low protei... ...
