Export: 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.

Piston, Fernando and Gil Humanes, Javier and Rodriguez de Quijano Urquiaga, Marta and Barro, Francisco (2011). 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.. "Plos One", v. 6 (n. 9); pp. 15-22. ISSN 1932-6203.

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