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

Open Access

Peer-reviewed

Research Article

Fernando Pistón ,

* E-mail: fpiston@ias.csic.es

Affiliation Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain
⨯
Javier Gil-Humanes,

Affiliation Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain
⨯
Marta Rodríguez-Quijano,

Affiliation Universidad Politécnica de Madrid, Madrid, Spain
⨯
Francisco Barro

Affiliation Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain
⨯

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Reversed-phase high performance liquid chromatography
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Principal component analysis
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