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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
Pistón F,
Gil-Humanes J,
Rodríguez-Quijano M,
Barro F
(2011)
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.
PLOS ONE 6(9): e24754.
https://doi.org/10.1371/journal.pone.0024754