| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378060 | Journal of Cereal Science | 2012 | 10 Pages |
Abstract
⺠We study the effect of the down-regulation of γ-gliadins on bread wheat quality. ⺠The reduction of γ-gliadins produced a compensatory effect in other gluten proteins. ⺠The γ-gliadins are not a main determinant on dough quality. ⺠The role of γ-gliadins on dough quality can be compensated by other gliadins.
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Authors
Javier Gil-Humanes, Fernando Pistón, Cristina M. Rosell, Francisco Barro,