The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing

Article

Abstract: Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins a

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Autores:

Barro F., Cristina M. Rosell, Gil-Humanes J., Pistón F.

Fuentes:

scopus