Gluten Free Wheat: Are We There?
Abstract
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 wheat lines devoid of immunogenic...
Paper Details
Title
Gluten Free Wheat: Are We There?
Published Date
Feb 26, 2019
Journal
Volume
11
Issue
3
Pages
487 - 487
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History