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. 2019 Jul 1;132(10):2767–2780. doi: 10.1007/s00122-019-03386-1

Fig. 3.

Fig. 3

Prediction accuracy for major agronomic traits, gluten strength- and gluten viscosity-related dough rheological traits as well as the water uptake with varying desired gains for the protein quality in the high yield (ac) and high protein indices (df)