Приказ основних података о документу

dc.creatorMirosavljević, Milan
dc.creatorMomčilović, Vojislava
dc.creatorTakač, Verica
dc.creatorMikić, Sanja
dc.creatorŽivančev, Dragan
dc.date.accessioned2021-06-21T10:20:34Z
dc.date.available2021-06-21T10:20:34Z
dc.date.issued2021
dc.identifier.isbn978-86-80383-11-8
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/2150
dc.description.abstractThe difference in the composition of the high molecular weight glutenin subunits (HMW-GS) is related to the changes in dough strength and bread wheat quality. Information about changes in the HMW-GS during the different breeding periods are valuable for adjustment of wheat quality breeding activities. Therefore, a historical set of previously and currently widely grown bread wheat cultivars was used in this study to determine HMW-GS subunits composition. Also, the standard system of designating glutenin loci, alleles and glutenin subunits was applied enabling further calculation of the HMW-GS Glu score. Results from this study showed that the composition of HMW-GS varied between wheat cultivars, period of cultivars release and country of origin.sr
dc.language.isoensr
dc.publisherZemun : Maize Research Institutesr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceBook of Abstracts, International Conference The Frontiers of Science and Technology in Crop Breeding and Production, 8-9 June 2021, Belgrade, Serbiasr
dc.subjectbreeding progresssr
dc.subjectgluteninsr
dc.subjectwheatsr
dc.titleChanges in allelic composition at the high molecular weight glutenin subunits of Pannonian winter wheatsr
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dc.citation.epage45
dc.citation.spage45
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/5753/bitstream_5753.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_fiver_2150
dc.type.versionpublishedVersionsr


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Приказ основних података о документу