Correction to: Improving the baking quality of bread wheat by genomic selection in early generations
Correction to: Theor Appl Genet https://doi.org/10.1007/s00122-017-2998-x
Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now.
Also, the author contribution statement and Acknowledgements section have been revised as below.
Author contribution statement SM wrote the manuscript and analysed the data. CA and JH supported in the statistical analysis. MG performed the dough rheological analysis and CK supported in the dough rheological interpretation of the results. FL, DE, HG, and BA designed the field trials and collected the phenotypic data in the field. FL and HB initiated and guided through the study. All authors read and approved the final manuscript.
Acknowledgements Open access funding provided by University of Natural Resources and Life Sciences Vienna (BOKU). We like to thank Maria Bürstmayr and her team for the tremendous work when extracting the DNA of several hundred wheat lines each year, Herbert Hetzendorfer for managing the collection of the phenotypic data, and Monika Opalo for screening the germplasm with regard to the Glu-1 loci. This research was funded by the EU Eurostars projects “E! 6399 Genomic selection of wheat varieties for robustness, yield and quality” and “E! 8959 Genomic selection for nitrogen use efficiency in wheat”. We thank the anonymous reviewers for their valuable comments and suggestions for improving the manuscript.