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

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 161-170

  Gil Humanes, Javier ^a   Pistón, Fernando ^a   Rosell, Cristina M ^b   Barro, Francisco ^a  

^a INSTITUTO DE AGRICULTURA SOSTENIBLE   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread making quality; Dough quality; Gluten proteins; Mixolab; RNAi; Wheat gliadins

Indexed keywords

TRITICUM AESTIVUM;

EID: 84865983572     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.02.009     Document Type: Article

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