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Gluten Free Wheat: Are We There?

26 Feb 2019

Abstract excerpt

Gluten proteins, major determinants of the bread-making quality of wheat, are related to several digestive disorders. Advances in plant genetic breeding have allowed the production of wheat lines with very low gliadin content through the use of RNAi and gene editing technologies. In this review, we carried out a comprehensive study of the application of these cutting-edge technologies towards the development of...

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PMID: 30813572
DOI: 10.3390/nu11030487

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