Bread wheat (T. aestivum) variability: Phenotypic and genotypic data from 75 varieties

Most bread wheat is consumed after processing, which mainly depends on the quantity and quality of protein in the grain. Storage protein content and composition particularly influence the end use quality of milled grain products. Storage proteins are components of the gluten network that confer doug...

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Detalles Bibliográficos
Autores principales: Lavoignat, Mélanie, Bancel, Emmanuelle, Rimbert, Hélène, Bagnon, Sandrine, Benigna, Michaël, Chassin, Alain, Berges, Sandrine, Faye, Annie, Heumez, Emmanuel, Perrochon, Sibille, Rhazi, Larbi, Valluis, Bernard, Souply, Flavie, Leroux, Marie Cécile, Giraudeau, Pascal, Ravel, Catherine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Data Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9792726/
https://www.ncbi.nlm.nih.gov/pubmed/36582985
http://dx.doi.org/10.1016/j.dib.2022.108807

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9792726/
https://www.ncbi.nlm.nih.gov/pubmed/36582985
http://dx.doi.org/10.1016/j.dib.2022.108807

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