Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

Article

Abstract: The contribution of gliadins to the baking performance of wheat has been widely discussed. In the pr

Palabras claves:

Bread-making quality, Dough quality, Gluten proteins, MIXOLAB, RNAi, Wheat gliadins

Autores:

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

Fuentes:

scopus