Commentary: Bread Wheat With High Salinity and Sodicity Tolerance

• Glenn K. McDonald,
• Ehsan Tavakkoli,
• Ehsan Tavakkoli,
• Pichu Rengasamy

Affiliations

Glenn K. McDonald

School of Agriculture, Food and Wine, University of Adelaide, Adelaide, SA, Australia

Ehsan Tavakkoli

School of Agriculture, Food and Wine, University of Adelaide, Adelaide, SA, Australia

Ehsan Tavakkoli

New South Wales Department of Primary Industries, Wagga Wagga Agricultural Institute, Wagga Wagga, NSW, Australia

Pichu Rengasamy

School of Agriculture, Food and Wine, University of Adelaide, Adelaide, SA, Australia