Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour
Crossref DOI link: https://doi.org/10.1186/s12870-014-0393-1
Published Online: 2014-12-24
Published Print: 2014-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Altenbach, Susan B
Tanaka, Charlene K
Seabourn, Bradford W
License valid from 2014-12-01