Variation in High Molecular Weight Glutenin Subunits and Seed Chemical Contents in Ethiopian Bread Wheat (Triticum aestivum L.) Varieties

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Balcha, Alemayehu;

High molecular weight glutenin subunits largely determine bread making quality of wheat. A study was done from April to May, 2015, in the Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Austria, using seventeen bread wheat varieti... View more
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