10.1371/journal.pone.0024754 | Papers

Papers: 10.1371/journal.pone.0024754

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

Cited by: 74
Author(s): Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, Francisco Barro
Published: about 15 years ago

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