A TEAM of breeders and geneticists at Kansas State University and the International Maize & Wheat Improvement Center (CIMMYT) has come up with a new approach to determine if new varieties of bread wheat will have what it takes to make better bread.
With funding from the U.S. Agency for International Development's Feed the Future Initiative, the team used DNA markers to predict important quality traits for bread wheat, such as dough strength and
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