Gil-Humanes, J., Pistón, F., Barro, F., & Rosell, C. M. (2014). The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing. Public Library of Science.
Chicago Style CitationGil-Humanes, Javier, Fernando Pistón, Francisco Barro, i Cristina M. Rosell. The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat By RNAi Provides Flours With Increased Stability and Better Tolerance to Over-Mixing. Public Library of Science, 2014.
Cita MLAGil-Humanes, Javier, Fernando Pistón, Francisco Barro, i Cristina M. Rosell. The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat By RNAi Provides Flours With Increased Stability and Better Tolerance to Over-Mixing. Public Library of Science, 2014.