Page 1/10 Molecular characterization of bread quality contributing high & low-molecular- weight glutenin subunits in Pakistani spring wheat genotypes Muhammad Ammar Bashir (  ammarpbg123@gmail.com ) University of Agriculture Faisalabad https://orcid.org/0000-0002-2777-9427 Muhammad Kashif University of Agriculture Faisalabad Imran Habib AARI: Ayub Agricultural Research Institute Shahid Nazir AARI: Ayub Agricultural Research Institute Amer Mumtaz NARC: National Council of Agriculture Research Sajid-ur-Rehman Sajid-ur-Rehman AARI: Ayub Agricultural Research Institute Research Article Keywords: wheat, bread quality, glutenin, HMW, LMW, dough extensibility Posted Date: January 24th, 2023 DOI: https://doi.org/10.21203/rs.3.rs-2436569/v1 License:   This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License