Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions
Wujun Ma(Qingdao Agricultural University), K. R. Gale(Commonwealth Scientific and Industrial Research Organisation), R. Appels(The University of Melbourne), F. Békés(Commonwealth Scientific and Industrial Research Organisation), Oscar Larroque(Commonwealth Scientific and Industrial Research Organisation), Matthew K. Morell(Commonwealth Scientific and Industrial Research Organisation)
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