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Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour
BACKGROUND: The end-use quality of wheat flour varies as a result of the growth conditions of the plant. Among the wheat gluten proteins, the omega-5 gliadins have been identified as a major source of environmental variability, increasing in proportion in grain from plants that receive fertilizer or...
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| Publicat a: | BMC Plant Biol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BioMed Central
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4307166/ https://ncbi.nlm.nih.gov/pubmed/25539796 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12870-014-0393-1 |
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