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Gluten Free Wheat: Are We There?

Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies. In this review, we...

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Detalles Bibliográficos
Autores principales:	García-Molina, María Dolores, Giménez, María José, Sánchez-León, Susana, Barro, Francisco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470674/ https://www.ncbi.nlm.nih.gov/pubmed/30813572 http://dx.doi.org/10.3390/nu11030487

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