Dough stability, MPT, GPI, SV, LA SRC, G0 and G00 were closely located on the same side of the loading plot indicating a major contribution of the glutenin proteins to the dough strength.
Dough stability, MPT, GPI, SV, LA SRC, G0 and G00 were closely located on the same side of the loading plot indicating a major contribution of the glutenin proteins to thedough strength.