Papers: 10.1371/journal.pone.0045937
https://doi.org/10.1371/journal.pone.0045937
The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
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Author(s): Javier Gil-Humanes, Fernando Pistón, María J. Giménez, A. Martı́n, Francisco Barro
Published: almost 14 years ago
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