The sum of gliadins’ S-poor and S-rich subunits ranged from 55.58% to 69.62% and 58.65% to 64.43% of total extractable proteins in bread and durum wheat genotypes, respectively, and no significant differences were observed between means.
The sum of gliadins’ S-poor and S-rich subunitsranged from 55.58% to 69.62% and 58.65% to 64.43% of total extractable proteins in bread and durumwheat genotypes, respectively, and no significant differences were observed between means.