Wikidata

(Q34430445)

English

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough

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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 (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
23029328
retrieved
2 August 2017
main subject
dough
0 references
bread
0 references
cites work

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