A highly conserved amino acid in high molecular weight glutenin subunit 1Dy12 contributes to gluten functionality and processing quality in wheat

doi: 10.1016/j.jgg.2022.11.002

• Changfeng Yang , 
• Qian Chen , 
• Mingming Xin , 
• Zhenqi Su , 
• Jinkun Du , 
• Weilong Guo , 
• Zhaorong Hu , 
• Jie Liu , 
• Huiru Peng , 
• Zhongfu Ni , 
• Qixin Sun , 
• Yingyin Yao   

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  Frontiers Science Center for Molecular Design Breeding, Key Laboratory of Crop Heterosis and Utilization (MOE), and Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, 100193, China