The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

Open Access

Peer-reviewed

Research Article

Javier Gil-Humanes ,

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

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

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

Affiliation Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain
⨯
Cristina M. Rosell

Affiliation Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
⨯

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Wheat
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Gluten
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Starches
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Flour
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Principal component analysis
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Bread
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Genetically modified plants
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Sedimentation
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