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-00K-XK4
7
Author(s)
Ribeiro, M
·
Rodríguez Quijano, M
·
Giraldo, P
·
Pinto, L
·
Vázquez, JF
·
Carrillo, JM
·
Tipo de Documento
Article in Press
Year published
2016
Publicado
in European Food Research and Technology, ISSN: 1438-2377
Volume: 243, Número: 5, Páginas: 1-10
Indexing
Scopus®
Crossref®11
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84988345720
Source Identifiers
ISSN: 1438-2377
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