Identification of Traits Underpinning Good Breadmaking Performance of Wheat Grown with Reduced Nitrogen Fertilisation.
Peter R ShewryAbigail J WoodKirsty L HassallTill K PellnyAndrew RicheAbrar HussainZhiqiang ShiEllen F MoslethMark CharltonMervin PooleStuart JonesKeith NewtonSimon PensonGary TuckerSimon GriffithsMalcolm J HawkesfordPublished in: Journal of the science of food and agriculture (2023)
It is possible to develop novel types of wheat which exhibit good breadmaking quality by selecting for grain protein deviation and high dough strength. This article is protected by copyright. All rights reserved.