原创力文档the introgression of rnai silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the doughrnai沉默的基因渗入γ-gliadins投入商业行面包小麦面团的搅拌和技术性能变化.pdfVIP
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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 doughrnai沉默的基因渗入γ-gliadins投入商业行面包小麦面团的搅拌和技术性能变化
The Introgression of RNAi Silencing of c-Gliadins into
Commercial Lines of Bread Wheat Changes the Mixing
and Technological Properties of the Dough
´ ´ ´ ´
Javier Gil-Humanes*, Fernando Piston, Marıa J. Gimenez, Antonio Martın, Francisco Barro
´
Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Cordoba, Spain
Abstract
In the present wor
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