Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strengthBarbara Butow, F. Békés, Lynette Rampling et al.|Theoretical and Applied Genetics|2003Cited by 169
Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactionsWujun Ma, K. R. Gale, R. Appels et al.|Theoretical and Applied Genetics|2005Cited by 110
Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking propertiesG. Mann, Matthew K. Morell, Simon Diffey et al.|Theoretical and Applied Genetics|2009Cited by 98