supported by the Ministry of Science and Technology of China (Grant No. 2014CB138104);Chinese Academy of Sciences (Grant No. XDA08010302);the National Science Foundation of China (Grant No. 31371611)
In common wheat, insoluble glutenin (IG) is an important fraction of flour glutenin macropolymers, and insoluble glutenin content (IGC) is positively associated with key end-use quality parameters. Here, we presen...