The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely ‘Gazul’, ‘Podenco’...

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Detalles Bibliográficos
Autores principales: Gil-Humanes, Javier, Pistón, Fernando, Giménez, María J., Martín, Antonio, Barro, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3454332/
https://www.ncbi.nlm.nih.gov/pubmed/23029328
http://dx.doi.org/10.1371/journal.pone.0045937

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3454332/
https://www.ncbi.nlm.nih.gov/pubmed/23029328
http://dx.doi.org/10.1371/journal.pone.0045937

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