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

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 7, Issue 9, Pages e45937

出版商

Public Library of Science (PLoS)

发表日期

2012-09-25

DOI

10.1371/journal.pone.0045937

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