Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2758

Full Length Research Paper

Genotype-environment interaction and stability analysis in Wheat (Triticum aestivum L.) for protein and gluten contents

N. Saleem
  • N. Saleem
  • Division of Genetics and Pant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus, Srinagar -191 121, India.
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M. Ahmad
  • M. Ahmad
  • Division of Genetics and Pant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus, Srinagar -191 121, India.
  • Google Scholar
S. A. Wani
  • S. A. Wani
  • Division of Genetics and Pant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus, Srinagar -191 121, India.
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R. Vashnavi
  • R. Vashnavi
  • Division of Genetics and Pant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus, Srinagar -191 121, India.
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Z. A. Dar
  • Z. A. Dar
  • Division of Genetics and Pant Breeding, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus, Srinagar -191 121, India.
  • Google Scholar


  •  Received: 07 February 2015
  •  Accepted: 01 April 2015
  •  Published: 15 April 2015

How to cite this article

APA /
Saleem, N., Ahmad, M., Wani, S. A., Vashnavi, R., & Dar, Z. A. (2015). Genotype-environment interaction and stability analysis in Wheat (Triticum aestivum L.) for protein and gluten contents. Scientific Research and Essays, 10(7), 260-265.
Chicago /
N. Saleem, M. Ahmad, S. A. Wani, R. Vashnavi and Z. A. Dar. "Genotype-environment interaction and stability analysis in Wheat (Triticum aestivum L.) for protein and gluten contents." Scientific Research and Essays 10, no. 7 (2015): 260-265.
MLA /
N. Saleem, et al. "Genotype-environment interaction and stability analysis in Wheat (Triticum aestivum L.) for protein and gluten contents." Scientific Research and Essays 10.7 (2015): 260-265.