Abstract:The gluten quality is one of the main factors affecting the quality of durum wheat. It depends primarily on its storage proteins composition (glutenins and gliadins). In order to set up and initiate a technological quality improvement program of durum wheat we have conducted a prospection of the different protein sequences of gliadin in different databases for Triticum, then the filtration steps and assembly by appropriate software have been conducted to reduce the number of redundant sequences. On the other h… Show more
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