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Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of dough and end‐use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat end‐use traits, but the contribution of individual gliadin genes is unclear, since gliadins are encoded by a complex, multigenic family, including many pseudogenes.
We used CRISPR/Cas9‐mediated gene editing and map‐based...
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