The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.

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🔗 View Article (PMC 3954839)

Published in PLoS One on March 14, 2014

Authors

Javier Gil-Humanes1, Fernando Pistón1, Francisco Barro1, Cristina M Rosell2

Author Affiliations

1: Instituto de Agricultura Sostenible, CSIC, Córdoba, Spain.
2: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.

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