Gil Humanes, J., Pistón, F., Barro Losada, F., & Rosell, C. M. (2014). The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.
Citación estilo ChicagoGil Humanes, Javier, Fernando Pistón, Francisco Barro Losada, y Cristina M. Rosell. The Shutdown of Celiac Disease-related Gliadin Epitopes in Bread Wheat By RNAi Provides Flours With Increased Stability and Better Tolerance to Over-mixing. 2014.
Cita MLAGil Humanes, Javier, Fernando Pistón, Francisco Barro Losada, y Cristina M. Rosell. The Shutdown of Celiac Disease-related Gliadin Epitopes in Bread Wheat By RNAi Provides Flours With Increased Stability and Better Tolerance to Over-mixing. 2014.