Nevzat Aydın

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Abstract BACKGROUND High‐molecular‐weight glutenin subunits ( HMW ‐ GSs ) are major determinants of dough rheological behavior and bread‐making quality in bread wheat ( Triticum aestivum L.). Among wheat genomes, the Glu‐ B1 locus exhibits the highest allelic diversity; however,...