Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

Overview of attention for article published in BMC Plant Biology, December 2014

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Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental… http://t.co/sOVuHzx3iW http://t.co/2CoY5W4UyY

Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and… http://t.co/vaW2G9vIsp

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