Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality
Keywords: نوع; Durum wheat; Kernel vitreousness; Protein content; Semolina yield; Pasta quality; ANOVA; analysis of variance; CWAD; Canada Western Amber Durum; HMW-GS; high molecular weight glutenin subunits; HVK; hard vitreous kernels; LMW-GS; low molecular weight glut