The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough (Q34430445)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough |
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The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough (English)
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Javier Gil-Humanes
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24 September 2012
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e45937
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24 September 2012
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