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Breeding spring Triticum turgidum L. var. durum on bread-making quality in Yurjev Plant Production Institute
Golik V.S.
During last 30 years the varieties of T. turgidum L. var. durum. Kharkovskaya 5, Kharkovskaya 13, Kharkovskaya 15, Kharkovskaya 29, Kharkovskaya 31 and numerous breeding lines were created, the grain of which combines a good macaroni and bread-making quality. The peculiarity of gliadins electrophoretical patterns of these varieties is presence of 45 band in gamma-zone. This character is being used for selection of durum wheat breeding material with bread-making qualities. The phenol test and sedimentation method do not give positive results.
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BLE DUR, ELECTROPHORESE, PATE ALIMENTAIRE, QUALITE, UKRAINECiter cet article
Golik V.S. Breeding spring Triticum turgidum L. var. durum on bread-making quality in Yurjev Plant Production Institute. In : Royo C. (ed.), Nachit M. (ed.), Di Fonzo N. (ed.), Araus J.L. (ed.). Durum wheat improvement in the Mediterranean region: New challenges . Zaragoza : CIHEAM, 2000. p. 511-513. (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 40). Seminar on Durum Wheat Improvement in the Mediterranean Region: New Challenges, 2000/04/12-14, Zaragoza (Spain). http://om.ciheam.org/om/pdf/a40/00600085.pdf