A 'Langdon'durum wheat line with a pair of 6B chromosomes from an accession of Triticum
turgidum L. var. dicoccoides (Körn. in litt., in Schweinf.) Bowden [LDN (DIC‐6B)] previously …

Grain Protein Content (GPC) of wheat (Triticum aestivum L. and T. turgidum L.) is important
for improved nutritional value and is also one of the major factors affecting breadmaking and …

Grain protein concentration (GPC) is an important quality factor in durum wheat [Triticum
turgidum (L.) var. durum]. Due to the strong environmental influence on GPC, molecular …

The improvement of grain‐protein content is an important goal of durum wheat (Triticum
turgidum L.) and other wheat breeding programs. The objective of this study was to …

Grain protein content (GPC) is an important quality factor in both durum and bread wheats.
GPC is considered to be a polygenic trait influenced by environmental factors and …

Increased grain protein is desirable for many bread and pasta products. Because of its
importance to end‐use quality and human nutrition, this trait has been widely studied. This …

Grain protein concentration (GPC) is an important component of durum wheat (Triticum
turgidum L. var. durum) quality. The 'Langdon'‐Triticum turgidum L. var. dicoccoides …

Grain protein content (GPC) is an important factor in pasta and breadmaking quality, and in
human nutrition. It is also an important trait for wheat growers because premium prices are …

Seed storage protein content of durum wheat (Triticum turgidum var. durum) has an
important effect on nutritional value and pasta‐making characteristics. The objective of this …

Grain yield and grain protein content are two very important traits in bread wheat. They are
controlled by genetic factors, but environmental conditions considerably affect their …