Glutenin is a major protein within wheat flour consisting of high-molecular-mass (HMW) and low-molecular-mass (LMW) subunits. Glutenin is responsible for the strength and elasticity of dough. These materials represent an internationally recognized set of materials for use to characterize glutenin diversity and functionality.
Source: CIMMYT Wheat Germplasm Bank
MCPD passport data
MCPD - 2fdb47f8-b965-4891-b704-e3115a9a43b1.xlsx
Apply custom filters to accessions in this subset
Explore subset accessions on the map
List of accessions included in the subset
MEX002 • DOI: 10.18730/C6XB~MEX002 • DOI: 10.18730/C6YV7MEX002 • DOI: 10.18730/B0J4KMEX002 • DOI: 10.18730/C7V9XMEX002 • DOI: 10.18730/C935AMEX002 • DOI: 10.18730/C965*MEX002 • DOI: 10.18730/F4JC$MEX002 • DOI: 10.18730/B2M3NMEX002 • DOI: 10.18730/B2N9PMEX002 • DOI: 10.18730/B3MEMMEX002 • DOI: 10.18730/B4AY0MEX002 • DOI: 10.18730/CD828MEX002 • DOI: 10.18730/B5MS7MEX002 • DOI: 10.18730/CDJRHMEX002 • DOI: 10.18730/CDSMFMEX002 • DOI: 10.18730/B6E11MEX002 • DOI: 10.18730/VB31ZMEX002 • DOI: 10.18730/CEP1UMEX002 • DOI: 10.18730/CGXT2MEX002 • DOI: 10.18730/CHJM2MEX002 • DOI: 10.18730/CHNSXMEX002 • DOI: 10.18730/CJC99MEX002 • DOI: 10.18730/CJMYVMEX002 • DOI: 10.18730/CJP4WMEX002 • DOI: 10.18730/CP6J0MEX002 • DOI: 10.18730/CP6K1MEX002 • DOI: 10.18730/BE5TCMEX002 • DOI: 10.18730/CTNGQMEX002 • DOI: 10.18730/CWND~MEX002 • DOI: 10.18730/CYFPBMEX002 • DOI: 10.18730/BP7A1MEX002 • DOI: 10.18730/BRSF3MEX002 • DOI: 10.18730/BRSQBMEX002 • DOI: 10.18730/D2Z3CMEX002 • DOI: 10.18730/C1B6YMEX002 • DOI: 10.18730/C1B7ZMEX002 • DOI: 10.18730/C1B8*MEX002 • DOI: 10.18730/C1BA$MEX002 • DOI: 10.18730/C1BB=MEX002 • DOI: 10.18730/C1BCUMEX002 • DOI: 10.18730/C1BD0MEX002 • DOI: 10.18730/C1BE1MEX002 • DOI: 10.18730/C1BF2MEX002 • DOI: 10.18730/C1BG3MEX002 • DOI: 10.18730/C1BH4MEX002 • DOI: 10.18730/C1BJ5MEX002 • DOI: 10.18730/C1BK6MEX002 • DOI: 10.18730/C1BM7MEX002 • DOI: 10.18730/C1BN8MEX002 • DOI: 10.18730/C1BP9