Erhard Ebmeyer results 17
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Key message Sedimentation values and falling number in the last decades have helped maintain high baking quality despite rigorous selection for grain yield in wheat. Allelic combinations of major loci sustained the bread-making quality while improving grain yield. Glu-D1 , Pinb-D1 , and non-gluten proteins are associated with sedimentation values and falling number in European wheat. Abstract Zeleny sedimentation values (ZSV)...
Genomic selection in a commercial winter wheat populationNARA Subscribed
Association mapping for quality traits in soft winter wheatNARA Subscribed
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