Club wheat (Triticum aestivum compactum) is a species of wheat adapted to low-humidity growing conditions, and has been selectively bred for its lower protein content. Flour from club wheat is better suited for the production of cookies. This subset contains materials that are club wheats.
Source: CIMMYT Wheat Germplasm Bank
MCPD passport data
MCPD - 03628439-35e8-4d5f-be81-3540c9be688e.xlsx
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MEX002 • DOI: 10.18730/CC82MMEX002 • DOI: 10.18730/CCGM=MEX002 • DOI: 10.18730/CD817MEX002 • DOI: 10.18730/CF8M2MEX002 • DOI: 10.18730/CH2VFMEX002 • DOI: 10.18730/CH38WMEX002 • DOI: 10.18730/CHBX9MEX002 • DOI: 10.18730/CJ6TKMEX002 • DOI: 10.18730/D2GDQMEX002 • DOI: 10.18730/D6BTDMEX002 • DOI: 10.18730/D6BVEMEX002 • DOI: 10.18730/D6BWFMEX002 • DOI: 10.18730/D6BXGMEX002 • DOI: 10.18730/D6BYHMEX002 • DOI: 10.18730/D6BZJMEX002 • DOI: 10.18730/D6C0KMEX002 • DOI: 10.18730/D6C1MMEX002 • DOI: 10.18730/D6C2NMEX002 • DOI: 10.18730/D7Y6$MEX002 • DOI: 10.18730/DVPQUMEX002 • DOI: 10.18730/EBDN=MEX002 • DOI: 10.18730/ED8Z9MEX002 • DOI: 10.18730/EDC50