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

Title
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
Authors
Keywords
-
Journal
PLoS One
Volume 6, Issue 9, Pages e24754
Publisher
Public Library of Science (PLoS)
Online
2011-09-14
DOI
10.1371/journal.pone.0024754

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