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Gluten is the most abundant storage protein of wheat representing about 80 % of the total grain proteins and is composed of gliadins and glutenins. Glutenins are composed of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits which can be detected by SDS-PAGE. HMWGS are coded by three different loci namely Glu-A1, Glu-B1 and Glu-D1 . Allelic...
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