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BACKGROUND: Wheat glutenins are the major determinants of wheat quality. In this study, grains at the development stage from three wheat cultivars (Jimai 20, Jin 411 and Zhoumai 16) with different bread‐making quality were harvested based on thermal times from 150 °Cd to 750 °Cd, and were used to investigate glutenin accumulation patterns and their relationships with wheat quality.
RESULTS: High and...
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