Assessing drought stress response in low-gliadin wheat developed via RNAi and CRISPR/Cas

The gluten proteins are responsible for the visco-elastic properties of flour, but they also trigger the immune response in celiac disease patients. For that reason, low-gliadin RNA interference (RNAi) and CRISPR bread and durum wheat lines were generated in previous works. This study evaluated thei...

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Bibliographic Details

Published in:	Plant Stress
Main Authors:	Latifa Chaouachi, María H. Guzmán-López, Chahine Karmous, Francisco Barro, Miriam Marín-Sanz
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Drought RNAi CRISPR/Cas Wheat Low-gliadin
Online Access:	http://www.sciencedirect.com/science/article/pii/S2667064X25001745