The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

Published 2012 View Full Article

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Title
The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
Authors
Keywords
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Journal
PLoS One
Volume 7, Issue 9, Pages e45937
Publisher
Public Library of Science (PLoS)
Online
2012-09-25
DOI
10.1371/journal.pone.0045937

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