Effect of Allelic Variation at Glutenin and Puroindoline Loci on Bread-Making Quality: Favorable Combinations Occur in Less Toxic Varieties of Wheat for Celiac Patients

AuthID
 P-00M-PTJ
7
Author(s)
Ribeiro, M
·
Rodriguez Quijano, M
·
Giraldo, P
·
Pinto, L
·
Vazquez, JF
·
Carrillo, JM
·
Tipo de Documento
Article
Year published
2017
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 243, Número: 5, Páginas: 743-752 (10)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85028257005
Wos: WOS:000399215400003
Source Identifiers
ISSN: 1438-2377
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