Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

Eitemau Tebyg

• The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
  gan: Gil-Humanes, Javier, et al.
  Cyhoeddwyd: (2012)
• Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
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  Cyhoeddwyd: (2014)
• Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of coeliac disease related gliadins in bread wheat
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  Cyhoeddwyd: (2013)
• 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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  Cyhoeddwyd: (2014)
• Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference
  gan: Gil-Humanes, Javier, et al.
  Cyhoeddwyd: (2010)