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    High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough by Haoyu Guo, Jisu Wu, Yuxia Lu, Yueming Yan

    Published 2019-01-01
    “…The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. …”
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    A new leaf pubescence gene, Hl1<sup>th</sup>, introgressed into bread wheat from <i>Thinopyrum ponticum</i> and its phenotypic manifestation under homoeologous chromosomal substitutions by A. V. Simonov, E. I. Gordeeva, M. A. Genaev, W. Li, I. O. Bulatov, T. A. Pshenichnikova

    Published 2024-10-01
    “…Blue-grain lines were created on the basis of the spring bread wheat variety Saratovskaya 29 (S29) with chromosome 4B or 4D replaced with chromosome 4Th from Thinopyrum ponticum. …”
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