Registration of ‘Kelse’ Wheat
نویسندگان
چکیده
Journal of Plant Registrations, Vol. 3, No. 3, September 2009 269 Grain protein concentration (GPC) has a major impact on the end-use quality of bread products made with fl our extracted from hard wheat (Triticum aestivum L.) grain; therefore, this trait is typically a high priority in wheat improvement efforts aimed at improving bread-making quality. Due to improved profi t potential compared with soft white spring wheat, the acreage of hard red spring (HRS) wheat has increased dramatically in the Pacifi c Northwest Registration of ‘Kelse’ Wheat
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