# Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

> Research article (Journal of Cereal Science, 2017) · cited 22× · AI/ML

**Wikidata**: [openalex:W2738338786](https://www.wikidata.org/wiki/openalex:W2738338786)  
**Source**: https://4ort.xyz/entity/improving-the-baking-quality-of-bread-wheat-using-rapid-tests-and-genomics-the-prediction-of-dough-rheological-parameter