Triticum aestivum, wheat used in baking bread, is allopolyploidy and is the result of two separate hybridization events.
Its creation is the result of two separate hybridization events. Triticum aestivum, wheat used in baking bread, is an allopolyploid.
Triticum aestivum, wheat used in baking bread, is an allopolyploid. Its creation is the result of two separate hybridization events.
Triticum aestivum, wheat used in baking bread, is an allopolyploid. Its creation is the result of two separate hybridization events.