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

Fernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, Francisco Barro

Research output: Contribution to journalArticlepeer-review

76 Scopus citations

Fingerprint

Dive into the research topics of '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'. Together they form a unique fingerprint.

Keyphrases

Pharmacology, Toxicology and Pharmaceutical Science

Food Science